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| Morimoto: The New Art of Japanese Cooking | 
 enlarge | List Price: $40.00
Buy New: $22.41
You Save: $17.59 (44%)
Buy New/Used/Collectible from $20.01
Avg. Customer Rating:  (based on 17 reviews)
Sales Rank: 30755
Category: Book
Author: Masaharu Morimoto
Publisher: DK Publishing
Studio: DK Publishing
Manufacturer: DK Publishing
Label: DK Publishing
Languages: English (Original Language), English (Unknown), English (Published)
Media: Hardcover
Number Of Items: 1
Pages: 272
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
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Book 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.
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| Customer Reviews: Read 12 more reviews...
 I felt like the foodie version of Being John Malkovich July 2, 2008
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
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
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
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.
Gorgeous Book May 7, 2008
2 out of 2 found this review helpful
Morimoto's book is just simply gorgeous. You may want to transfer the recipes to a card and leave the book out of the kitchen if you tend to try and cook and read the recipe at the same time (a bit messy and you definitly do not want a stain in this book).
Others have mentioned that some of the ingredients are difficult to find. I think they have not gotten to the end of the book where there is a listing of suppliers. Most of the items can be found easily in a good Asian grocery store if you are lucky enough to have one where you live.
This book also gives you great insight into the mind of an amazing chef and the care taken from the choice of ingredients to the preparation, execution and presentation of a dish.
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