Morimoto: The New Art of Japanese Cooking

( 7 )

Overview

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains ...
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Overview

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.
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Editorial Reviews

From Barnes & Noble
Few chefs of any nationality can match the international fame of Hiroshima-born Masahara Morimoto. He was not only the third and final Japanese Iron Chef on the cult TV show; he also earned appearances on the spin-off series Iron Chef America. Morimoto gained a global following with his refreshingly eclectic mix of culinary styles, with Japanese, Chinese, Italian, and French cuisine all finding places in his repertoire. Morimoto introduces Iron Chef fans and other kitchen enthusiastic to the wizardry of an Iron Chef who proved his mettle.
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Product Details

  • ISBN-13: 9780756631239
  • Publisher: DK
  • Publication date: 8/20/2007
  • Pages: 272
  • Sales rank: 226,662
  • Product dimensions: 9.25 (w) x 11.13 (h) x 0.81 (d)

Meet the Author

Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.
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Table of Contents


Introduction     6
Sashimi and Sushi     14
Rice, Noodles, Breads, and Soups     52
Fish and Shellfish     92
Duck, Chicken, Pork, Beef, and Lamb     128
Vegetables, Tofu, and Eggs     164
Recipes to Contemplate     192
Desserts     230
Stocks, Oils, Spices, and Sauces     254
Glossary and Sources     262
Index     265
Acknowledgments     272
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Customer Reviews

Average Rating 4
( 7 )
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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted August 9, 2009

    Yum!

    What a great buy. I will never even attempt most of the recipes in this cookbook, but there are still several that I can't wait to try. It is very thick, full of innovative recipes, and contains beautiful pictures of the recipes. I'm so glad I bought it!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 8, 2008

    The New Art Of Japanese Cooking

    Masaharu Morimoto is better known as the original Iron Chef, star of that insanely addictive Japanese food show which pits chefs against each other in the culinary equivalent of the gunfight at the OK Corral. He might be a television personality and celebrated for his fusion cuisine which updates traditional Japanese dishes with international flair, but make no mistake: As a chef, Morimoto is old school Japanese through and through, demanding and discipline, thought and care in every dish. You can tell this from his loving one-page primers here. These range from tips on how to prepare sushi rice - from washing the grains to cooling the cooked rice - to detailed instructions, complete with step-by-step photographs, on how to cut and present sashimi. Most of the fusion recipes here are influenced by Italian cooking, although there is the occasional surprise such as Bagna Cauda with Crab Naan and the hilariously named Angry Chicken, both of which are inspired by Indian cuisine. Even if you feel intimidated by the beauty of the presentation here, the clarity of his instructions makes you feel like you could recreate the dishes if you only tried.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 13, 2007

    A reviewer

    I have always been a fan of Iron Chef Morimoto. I have been to his restaurant in Philadelphia several times and have loved it. I've been waiting for him to write a book. The book is great. Full of interesting stuff about him and about his food. I highly recommend it.

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    Posted December 17, 2009

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    Posted December 23, 2009

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