Morimoto: The New Art of Japanese Cooking
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...
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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.
Introduction 6Sashimi and Sushi 14Rice, Noodles, Breads, and Soups 52Fish and Shellfish 92Duck, Chicken, Pork, Beef, and Lamb 128Vegetables, Tofu, and Eggs 164Recipes to Contemplate 192Desserts 230Stocks, Oils, Spices, and Sauces 254Glossary and Sources 262Index 265Acknowledgments 272
\ From Barnes & NobleFew 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.\ \
