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Morimoto: The New Art of Japanese Cooking
Few chefs of any nationality can match the international fame of Hiroshima-born Masahara Morimoto. He was not only the third and final Japanese Iron Chef on the cult TV show; he also earned appearances on the spin-off series Iron Chef America. Morimoto gained a global following with his refreshingly eclectic mix of culinary styles, with Japanese, Chinese, Italian, and Fren...more
Hardcover, 272 pages
Published
August 20th 2007
by DK Publishing (Dorling Kindersley)
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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.
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 differenc...more
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 differenc...more
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
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...more
What I will say is that the book is worth having for the introduction and the chapter on sushi.
The introduction is...more
Great dining room table book. Loved the photography, and I could see how the recipes should go together, but trying some of the interesting ones has proven to be a bit of a challenge. Enjoyed the background, and it's well worth the read (it's a cookbook you actually _can_ read)
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.
One of the best for Japanese-Love-Cooking.
I've gained respect for Japanese cuisine after sampling this book.
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 ...more
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 ...more
Great pictures...but complicated dishes...not practical
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.
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.
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.
If you love Morimoto, Japanese cuisine, or food porn than you should pick this one up.
This is a fantastic cookbook. Morimoto turns food into art.
Gwen
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