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Morimoto: The New Art of Japanese Cooking, by Masaharu Morimoto
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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. 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.
- Sales Rank: #146214 in Books
- Brand: DK Publishing
- Published on: 2007-08-20
- Released on: 2007-08-20
- Original language: English
- Number of items: 1
- Dimensions: 11.19" h x .94" w x 9.44" l, 3.16 pounds
- Binding: Hardcover
- 272 pages
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
Most helpful customer reviews
16 of 16 people found the following review helpful.
Morimoto in his own words...without that goofy tv translator!
By Armando N. Roman
[[VIDEOID:mo1DLW7OU9RBDJ5]]Masaharu Morimoto is one of the few chefs I've seen on tv that I've been really impressed with. His execution is flawless, everything he makes looks delicious even if it involves a food I don't like, and he just plain seems like a cool guy. His book, Morimoto: The New Art of Japanese Cooking offers a ton of great recipes as well as some background information on Morimoto, and his insights on certain aspects of Japanese cuisine and presentation. There have been some minor criticisms that this book isn't exactly traditional Japanese cuisine, and the title of the book should make it clear that he wasn't going for that, but reading the introduction, you'll understand why Morimoto doesn't want to be held back by tradition. He wants to make new things, try new takes on old dishes, and enjoys combining one style with another. Take one look at his tuna pizza, found in the Sashimi and Sushi section, and you'll see how seemingly crazy ideas work.
The book is divided into the following main chapters:
Sashimi and Sushi
Rice, Noodles, Breads, and Soups
Fish and Shellfish
Duck, Chicken, Pork, Beef, and Lamb
Vegetables, Tofu, and Eggs
Recipes to Contemplate
Desserts
Stocks, Oils, Spices, and Sauces
I'm no chef, but recipes are written so simply that it's hard to mess up anything in here. Ingredients that might not be found at your local store can be found at the specialty markets in the back of the book (though there is a typo saying that one Uwajimaya shop is in Beaverton, Washington...when in fact Beaverton is in Oregon). The majority of the recipes have short introductions by Morimoto where he describes the dish or talks about how he came up with it, and the presentation of the book is beautiful. If anything, my only complaint is that there could be a few more pictures for some dishes, but 90% of them are covered perfectly. I especially liked the chapter breaks where Morimoto talks about Japanese knives, seaweed, plating and more. He comes off as a teacher giving history lessons on the subjects, and genuinely wanting to help out those who read the book, and never sounds full of himself. The introduction alone is worth checking out this book. Morimoto really did work his way to the top, and I have full respect for the guy.
If you haven't picked up a copy yet, do so before it goes out of print again. I'm a picky eater but this book has encouraged me to try new things. Here's hoping for a second book that's just as good or even better, if possible, than this one.
2 of 2 people found the following review helpful.
Chef Morimoto shows of his artistic and culinary skills and is a good teacher.
By ChrispyCreamy
I've had the pleasure of dining in some of Chef Morimoto's restaurants and always had great meals so I wanted to add this book on his perspective on Japanease/Asian cooking. Overall I found the book very well written with interesting recipes and good photography. At times I felt like he was in my kitchen teaching me as I read. He was always fun to watch on the original Iron Chef shows and his master style of cooking and pulling in different elements of Asian cuisine .
About my only complaint is that whoever designed the book used a background image behind some of the pages of words that makes it very hard to read what is printed. I found I had to read those pages in a brighter lit room and really focus on what was written and not the background image.
2 of 2 people found the following review helpful.
Excellent book, Not for the faint of heart.
By TonyB
Purchased this book for two reasons: 1. I am a big admirer of the artistry that Chef Morimoto brings to his food. 2. I wanted a few choice recipes to add to a dinner party I had planned. There is little room for home cooks that are not advanced in this book. The ingredient lists can be difficult to fulfill unless you are privileged enough to reside near various gourmet and asian markets, so creativity and skill come in handy to replace things or make adjustments when exotic ingredients are not available. The recipes for the most part are very accurate and don't produce the typical "no one will ever attempt this" results that some high end cook books give. The photography is superb and congruent with the art of the cuisine. I would most definitely recommend this book to anyone who has a heart for adventure in the kitchen and a hefty budget for the more exotic offerings listed. Chef Morimoto is as unique a talent as can be had in the typically traditional world of Japanese cuisine. Excellent book.
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