Morimoto: The New Art of Japanese Cooking | 
 enlarge | Author: Masaharu Morimoto
Publisher: DK Publishing
Category: Book
List Price: $40.00
Buy New: $19.76
You Save: $20.24 (51%)
New (40) Used (13) Collectible (2) from $19.76
Rating:  18 reviews
Sales Rank: 16589
Media: Hardcover
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 3.1
Dimensions (in): 11 x 8.9 x 0.9
ISBN: 0756631238
Dewey Decimal Number: 641.5952
EAN: 9780756631239
ASIN: 0756631238
Publication Date: August 20, 2007
Availability: Usually ships in 1-2 business days
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
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. AUTHOR BIO: 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.
|
| Customer Reviews: Read 13 more reviews...
 An Iron Chef's Cookbook October 1, 2008
Steven A. Peterson (Hershey, PA (Born in Kewanee, IL))
1 out of 1 found this review helpful
I don't know about other readers, but I enjoy watching "The Iron Chef." Whether it's Bobby Flay or Cat Cora or Mario Batali or Morimoto or. . . . It's just fun to watch the challenger and the Iron Chef take some specified food and try to build a meal around it. And this represents Morimoto's art and craft.
On the inside dust jacket, a key phrase reads: "Masaharu Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the Chef calls it, 'global cooking for the 21st century.'" I suppose one could, then, refer to this as a kind of fusion cooking. Whatever one calls it, the recipes included here are intriguing. I look forward to trying a number of these.
One interesting passage, at the outset of the volume (Page 7): "After dinner at one of Morimoto's restaurants, diners often say to him, 'We love what we've eaten, but it was not Japanese food.' His response, 'Why isn't it Japanese, and why must it be?'"
Perhaps sensibly, the recipes begin under the heading "Sashimi and Sushi." Then, a section on "Rice, Noodles, Breads, and Soups." One recipe that struck my fancy was "Morimoto Chicken Noodle Soup." It includes some standard elements, but also some things one might not ordinarily experience in chicken noodle soup, such as sake, Sichuan peppercorns, Shanton broth, white soy sauce, ginger, and so on. It looks like it takes a fair amount of preparation, but, boy, does it look tasty!
Under "Fish and Shellfish," there is an interesting Braised Black Cod recipe. Cod fillets, cooked with sake, ginger, soy sauce, mirin, tamari, and sugar. One also creates a vegetable ragout, with carrots, bamboo shoots, burdock root (!!), shiitake mushrooms and so on. The photo accompanying this gets my taste buds going!
No need to go on and on, but one more example. . . . Asparagus salad looks most tasty! Green and white asparagus spears, prepared along with tomatoes, shiso leaves, olive oil, black pepper and juice of one sudachi or key lime.
So, this looks like a lot of fun. It also looks like it's going to take a fair amount of preparation for many dishes (on lazy days, that would deter me; on more creative days, that would spur me on!). So, if you are interested in Japanese cooking that is not necessarily Japanese cooking, this could be a nice find.
I felt like the foodie version of Being John Malkovich July 2, 2008
Amber - Author, (Oregon)
1 out of 1 found this review helpful
Cooking. For me this is an orgasmic book of unmeasured proportions.
I have loved Iron Chef. I have loved Japanese cooking and finally the two have merged and come full circle. On viewing the book it's self - wow. A nice presentation. A heavy slightly over sized cookbook. The editing of this book is very well done. Nice graceful modern designs. Page after page of glossy step by step images and techniques, and notations on traditional Asian ingredients and how that translates to using and accessing them (or a finding suitable substitutions) in the US . If I ever wanted to publish a cookbook, it would be in this style.
This book showcases why Chef Morimoto is at the axis of a foodie empire, in this creative and intuitive take on Japanese cuisine. When I read this cookbook, I felt like the foodie version of Being John Malkovich , as this book allows you to peer inside the thoughts and actions of this culinary genius.
In relation to skill level, I would recommend this book to people who have at least an intermediate knowledge of culinary techniques. The beginning home cook might not know how to utilize or apply the techniques Chef Morimoto has outlined in this book.
It would be wise to do some further research on Japanese Culinary techniques also, as this book can only highlight certain facets of the cuisine itself and not act as a reference manual or course book on Japanese Cuisine as a whole.
If you have ever had an inkling of adoration for Asian style cuisine, or are awestruck at the complexities of the full spectrum of Professional Japanese Culinary , as I am, you would enjoy this book.
Highlights of this book include:
* An in depth look at how the Japanese chef works his knife magic to create beautiful Sashimi w and Sushi w works of art out of various ingredients - parts of fish, Octopus , and Various Vegetables .
* Recipes that are full of depth and charisma.
* Master recipes of various sauces and marinades.
* Text about the origins and importance of ingredients utilized in Japanese cuisine.
* Beautiful photography displaying the frame by frame procedures for each culinary technique, and the eloquent plate presentation for each recipe.
* A glossary of Japanese terms , as well as a source guide for obtaining specialty ingredients.
Overall this book is a wonderful culinary journey that enables the reader to cultivate a better understanding of chef Morimoto, Japanese cuisine and the culinary revelations that Morimoto has contributed to todays culinary field. I loved this book!
Morimoto an Excellent Book of Japanese Cuisine June 3, 2008
Federico Gattorno (New York, USA)
1 out of 1 found this review helpful
I have always dreaming on Japanese Culture: Bonsai, Painting, Art, Gardening, Ikebana and of course Japanese Cuisine. Master Chef Morimoto present in this Excellent Book a new art from his point of view of Japanese Cooking, all pictures with details, all steps by steps with elegance, all details carefully presented in the most traditional art of Japanese Cooking with a Master touch of Morimoto. All dishes presentations are superb; every plate is a fantasy of colorful and textures as well as flavors. Surely this has been one of my favorite purchases reference to Japanese cuisine. If you love cooking if you love Japanese cuisine, do not hesitate to get this book.
Wonderful May 19, 2008
Lola 48 (California)
The recipes in this cookbook are wonderful with bold and inovative flavors. I love it.
Great Food Japanese Food and His Fans May 17, 2008
Jolene M. Matthews (California)
1 out of 1 found this review helpful
I've been watching Morimoto on Iron Chef for a long time now. I love to watch him cook. He's always calm and very delicate with his plating. I always wanted to be able to cook the stuff he does. Now I can. I love the detailed pictures they give. Helps a lot. Some stuff is very interesting. I so recommend.
|
|
|
