Morimoto: The New Art of Japanese Cooking - Hardcover

Morimoto, Masaharu

Hardcover

ISBN 10: 0756631238 ISBN 13: 9780756631239

Publisher: DK, 2007

Synopsis

Iron Chef star Masaharu Morimoto describes his cuisine as "global cooking for the 21st century" with its distinctive Japanese roots and multicultural influences. Morimoto's flavorful cooking is characterized by beautiful Japanese color combinations and aromas, while his preparation infuses 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 you at home. 

This sumptuous book brings Morimoto’s unique style to the home cook through over 100 accessible recipes, gorgeous four-color photography, and helpful step-by-step instructions. In addition, Chef Morimoto delves into the importance of such topics as slicing and curing fish, how to properly eat sushi, the origins and significance of rice, dashi, soy sauce, tofu, blowfish, and other hard-to-find ingredients.

Whether you’re a fan of “Iron Chef,” or just want to learn more about Japanese tradition or bring fusion cuisine to your own kitchen, this is the first truly accessible cookbook from one of the world’s most inspiring chefs.

About this title

About the Author:

Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants in New York, Philadelphia, Tokyo, and Mumbai. He is the author of Morimoto: The New Art of Japanese Cooking, which features his inventive cooking style and unique cuisine.

Review:

Recipes like Sushi Rice Risotto, Morimoto Bouillabaisse, and Bagna Cauda with Crab Naan and Eggplant Shigiyaki (a kind of eggplant parmesan with mozzarella and red miso sauce) all merge Japanese ingredients with Italian, French and even Indian classics. In addition to the restaurant style of many of the recipes, the book also features several recipes made on Iron Chef, which were originally accomplished in under one hour. --Cooking With Amy

About this edition

• Publisher: DK
• Publication date: 2007
• ISBN 10: 0756631238
• ISBN 13: 9780756631239
• Binding: Hardcover
• Edition number: 1
• Number of pages: 272