Morimoto: The New Art of Japanese Cooking
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Morimoto: The New Art of Japanese Cooking

4.23 of 5 stars 4.23  ·  rating details  ·  117 ratings  ·  15 reviews
Masaharu Morimotos cooking has distinctive Japanese roots, yet its actually, as the chef calls it, global cooking for the 21st century. Characterized by beautiful color combinations and aromas, the dishes featured in this cookbook infuse multicultural influences such as traditional Chinese spices and simple Italian ingredients--presented in a refined French style.DK
Hardcover, 272 pages
Published September 1st 2007 by DK Publishing (Dorling Kindersley) (first published August 20th 2007)
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Dec 03, 2008 Anina rated it 5 of 5 stars
Shelves: foods
I only put cookbooks in my read list if I was actually compelled to "read" the whole thing. This falls into that category. Beautiful pictures and the book contained informative sections on traditional Japanese ingredients and techniques. Every recipe looks insanely delicious although most of them are a bit artistic and would only be made by the average person for special occasions.
You know who he is. You either think his food is too fusion oriented or you don't. I happen to think it's a wonderful expression of what I'll call "post-modern cuisine". It really is food from the increasingly Balkanized planet we call home. That being said, I'm not going to attempt most of it and I certainly wouldn't recommend it for a home cook to try.
What I will say is that the book is worth having for the introduction and the chapter on sushi.
The introduction is well written and contains s...more
I must say that I honestly enjoyed reading and reviewing Morimoto's book vs. Chang's "Momofuku". Why? There are more recipes that I would enjoy crafting and it's (surprisingly) more approachable with more cross applications for food parings and out of book uses.

From Rock Shrimp Temura to Snapper Chips (snapper sliced thing and fried), Morimoto's book brings the reserved intelligence of Japanese cooking to the home cook. I learned more about the craft of Japanese cooking (the differences in rice,...more
Mo Tipton
I actually got this book to use as inspiration for the miniature foods that I sculpt, and I haven't tried any of the recipes, since most of them are either a little too complicated for me or they're heavy on the meat/fish. Even so, this book was phenomenal. The photography and layout blew me away, and Morimoto's dishes are breathtaking. His Appetizers with 10 Tastes and the Assorted Fish box might be two of the most amazing pieces of food art I've ever seen--vibrant colors, interesting textures,...more
Lance Cheuvront
At first it would have been easy to pass this book off as simply eye candy, and it would be worth having just for that, but there is a lot more to it. The recipes run the gamut from the nigh impossible to quite simple and many of them are even possible for first time cooks. The photography is lush and in my opinion almost perfect. The descriptions of techniques and uncommon ingredients make the recipes approachable and I have used many of them in the year or so since the book was gifted to me. I...more
Jess Miller
Oct 19, 2007 Jess Miller rated it 5 of 5 stars
Recommends it for: Folks who love food
Beautiful book, and some surprisingly accessible recipes.

Read it if only for the the neat little chunks of food history sandwiched between recipes.

There's quite a bit of stuff that is straight-forward but pretty time consuming, and a whole section entitle "Recipes for Contemplation," where he gives ingredients and methods for things that aren't necessarily practical for a home cook, like blowfish carpaccio (blowfish is not only expensive, but requires a license to serve because it's so potential...more
I love watching him cook and I've seen this book in the store, and the pics are beautiful. I can bet that the food should be very tasty as well...
Pictures of the food and the chef were gorgeous, and I found his personal story interesting as well as his fusion cuisine, and why he does it. Not sure if I would be skilled enough of a chef to do them, but I loved reading through them. I might try a couple.
Jan 22, 2008 Ragallachmc rated it 4 of 5 stars
Recommends it for: Iron Chef fans or Japanophiles
A beautiful cookbook that really conveys the chef/author's philosophy and style. The brief biography at the beginning was interesting and insightful, but the meat of the book are recipes that are brimming with exotic ingredients and requiring sharp skills and knives.

If you love Morimoto, Japanese cuisine, or food porn than you should pick this one up.
Alisa Wilhelm
Engaging photos and nice design, but many recipes aren't practical for daily use. This is a special occasion or "inspired by..." cookbook, not a collection of traditional staples.
After meeting Mr. Morimoto, I didn't realize he was such a warm heart and commedian.
I think it's a beautiful book but the text is very hard to read.
Anquan Le
Mar 30, 2010 Anquan Le rated it 5 of 5 stars
Recommends it for: Cooks.
Recommended to Anquan by: No one.
I've gained respect for Japanese cuisine after sampling this book.
This is a fantastic cookbook. Morimoto turns food into art.
Monica Albright
Great pictures...but complicated dishes...not practical
Doron Yam
One of the best for Japanese-Love-Cooking.
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