Morimoto: The New Art of Japanese Cooking
by Masaharu Morimoto
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Book Summary Information
Author: Masaharu MorimotoEdition: Hardcover
Published: 2007-08-20
ISBN: 0756631238
Number of pages: 272
Publisher: DK Publishing
Book Reviews of Morimoto: The New Art of Japanese Cooking
Book Review: I felt like the foodie version of Being John Malkovich
Summary: 5 Stars
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!
Summary of 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 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.General Books
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