Free Ebook Morimoto: The New Art of Japanese Cooking, by Masaharu Morimoto
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Morimoto: The New Art of Japanese Cooking, by Masaharu Morimoto
Free Ebook Morimoto: The New Art of Japanese Cooking, by Masaharu Morimoto
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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
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About the Author
Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants in New York, Philadelphia, Tokyo, and Mumbai. He is the author of Morimoto: The New Art of Japanese Cooking, which features his inventive cooking style and unique cuisine.
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Product details
Hardcover: 272 pages
Publisher: DK; 1st Edition edition (August 20, 2007)
Language: English
ISBN-10: 0756631238
ISBN-13: 978-0756631239
Product Dimensions:
9.4 x 1 x 11.2 inches
Shipping Weight: 3.1 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
82 customer reviews
Amazon Best Sellers Rank:
#249,463 in Books (See Top 100 in Books)
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 SushiRice, Noodles, Breads, and SoupsFish and ShellfishDuck, Chicken, Pork, Beef, and LambVegetables, Tofu, and EggsRecipes to ContemplateDessertsStocks, Oils, Spices, and SaucesI'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.
if you are trying to find a home cooking recipe,this is not what you are looking for. Few of the dishes are not practical except you are an expert chief who is working in a Japanese restaurant( deal with the toro or the blowfish). It is 85%recipes plus some introductions to Japanese cooking and the book contains a Japanese glossary which is amazing. Overall, It is the â€art†of Japanese cooking. I would like to give it 4.5 stars because I was looking for a practical culinary book and Amazon suggest this book but I will keep this one.
Most of these recipes are well written and easy to follow and most importantly you can get most of the ingredients. Sometimes he does call for very High end cuts of beef but you can do with what you got. Pretty much everything has been a winner. Lots of pictures.Favorites are the Curry Pan and Ginger Soy Steaks. The Japanese Beef Stew my wife says is the best she ever had. Tempura boneless short ribs did not turn out like they did in the picture but were very good anyway.Making Veal stock is almost impossible unless you have access to veal bones but a good beef stock I think substitutes pretty well.My only concern is for Japanese he uses a lot of butter in some of his recipes. It tastes good but when I think Japanese I usually don't think Butter.
I'm a bit ashamed that I bought this cookbook just to find out if Morimoto-san had included the recipe for the masala butter he uses on lobster (I had it in his Philadelphia restaurant and it was amazing). I am very happy to state that the recipe I was looking for was indeed in the book.If you're looking to read about Masaharu Morimoto's philosophy and his personal take on traditonal ingredients and techniques in a modern context, this is the book for you. This book will not turn you into a world-class chef overnight, and it may take a lot of practice to make some of the recipes come out properly. Just keep cooking.
To me, this is truly a must own cookbook. The mastery of food that Morimoto is able to communicate in the book is amazing. For special meals, it is truly my go to resource. Also, having been to his Napa restaurant, it is fun to have some of those recipe's.One suggestion as a good compliment is The Zwilling J. A. Henckels Complete Book of knife skills.
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