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  <id>1762658</id>
  <title><![CDATA[Morimoto: The New Art of Japanese Cooking]]></title>
  <isbn><![CDATA[0756631238]]></isbn>
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  <description><![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]></description>
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  <original_publication_year type="integer">2007</original_publication_year>
  <original_title>Morimoto: The New Art of Japanese Cooking</original_title>
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  <average_rating><![CDATA[4.25]]></average_rating>
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    <id>807892</id>
        <name><![CDATA[Masaharu Morimoto]]></name>
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      <review>
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    <name><![CDATA[Anina]]></name>
    <location><![CDATA[Washington, DC]]></location>
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  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
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  <average_rating>4.25</average_rating>
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    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]>
  </description>
  <published>2007</published>
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    <rating>5</rating>
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  <date_added>Wed Dec 03 06:42:49 -0800 2008</date_added>
  <date_updated>Wed Dec 03 06:42:49 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I only put cookbooks in my read list if I was actually compelled to &quot;read&quot; 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 mo...<a href="http://www.goodreads.com/review/show/39185875">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/39185875]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/39185875]]></link>
</review>
      <review>
  <id>73732329</id>
    <user>
    <id>586261</id>
    <name><![CDATA[Mo]]></name>
    <location><![CDATA[Columbia, MO]]></location>
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  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
  </title>
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  <average_rating>4.25</average_rating>
  <ratings_count>32</ratings_count>
  <description>
    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]>
  </description>
  <published>2007</published>
</book>

    <rating>5</rating>
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  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Wed Oct 07 00:00:00 -0700 2009</read_at>
  <date_added>Wed Oct 07 07:37:28 -0700 2009</date_added>
  <date_updated>Wed Oct 07 07:46:47 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[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, a...<a href="http://www.goodreads.com/review/show/73732329">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/73732329]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/73732329]]></link>
</review>
      <review>
  <id>20061747</id>
    <user>
    <id>584328</id>
    <name><![CDATA[Matt]]></name>
    <location><![CDATA[Portland, OR]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/584328-matt]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1194251233p3/584328.jpg]]></image_url>
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  <isbn>0756631238</isbn>
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  <text_reviews_count type="integer">9</text_reviews_count>
  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
  </title>
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  <average_rating>4.25</average_rating>
  <ratings_count>32</ratings_count>
  <description>
    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]>
  </description>
  <published>2007</published>
</book>

    <rating>5</rating>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Sun Apr 13 10:39:11 -0700 2008</date_added>
  <date_updated>Sun Apr 13 10:39:11 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[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 &quot;post-modern cuisine&quot;.  It really is food from the increasingly Balkanized planet we call home.  That being said, I'm not going to attempt mo...<a href="http://www.goodreads.com/review/show/20061747">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/20061747]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/20061747]]></link>
</review>
      <review>
  <id>55882283</id>
    <user>
    <id>2313314</id>
    <name><![CDATA[Kev]]></name>
    <location><![CDATA[Ottawa, QC, Canada]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/2313314-kev-needham]]></link>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto-M-111x148.jpg]]></image_url>
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  <isbn>0756631238</isbn>
  <isbn13>9780756631239</isbn13>
  <text_reviews_count type="integer">9</text_reviews_count>
  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1187885284m/1762658.jpg</image_url>
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  <link>http://www.goodreads.com/book/show/1762658.Morimoto_The_New_Art_of_Japanese_Cooking</link>
  <average_rating>4.25</average_rating>
  <ratings_count>32</ratings_count>
  <description>
    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]>
  </description>
  <published>2007</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
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          </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Tue May 12 20:10:49 -0700 2009</date_added>
  <date_updated>Tue May 12 20:16:52 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[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)]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/55882283]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/55882283]]></link>
</review>
      <review>
  <id>39377470</id>
    <user>
    <id>1388102</id>
    <name><![CDATA[William]]></name>
    <location><![CDATA[Simi Valley, CA]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1388102-william]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1217616788p3/1388102.jpg]]></image_url>
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  <isbn>0756631238</isbn>
  <isbn13>9780756631239</isbn13>
  <text_reviews_count type="integer">9</text_reviews_count>
  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1187885284m/1762658.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1187885284s/1762658.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/1762658.Morimoto_The_New_Art_of_Japanese_Cooking</link>
  <average_rating>4.25</average_rating>
  <ratings_count>32</ratings_count>
  <description>
    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]>
  </description>
  <published>2007</published>
</book>

    <rating>3</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Fri Dec 05 11:10:32 -0800 2008</date_added>
  <date_updated>Fri Dec 05 11:11:21 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I think it's a beautiful book but the text is very hard to read.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/39377470]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/39377470]]></link>
</review>
      <review>
  <id>7961179</id>
    <user>
    <id>81211</id>
    <name><![CDATA[Jess]]></name>
    <location><![CDATA[Waterford, MI]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/81211-jess-miller]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1178880041p3/81211.jpg]]></image_url>
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  <isbn>0756631238</isbn>
  <isbn13>9780756631239</isbn13>
  <text_reviews_count type="integer">9</text_reviews_count>
  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1187885284m/1762658.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1187885284s/1762658.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/1762658.Morimoto_The_New_Art_of_Japanese_Cooking</link>
  <average_rating>4.25</average_rating>
  <ratings_count>32</ratings_count>
  <description>
    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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.]]>
  </description>
  <published>2007</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
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          </shelves>
  <recommended_for><![CDATA[Folks who love food]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon Oct 01 00:00:00 -0700 2007</read_at>
  <date_added>Fri Oct 19 19:54:06 -0700 2007</date_added>
  <date_updated>Fri Oct 19 19:58:00 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[Beautiful book, and some surprisingly accessible recipes.<br/><br/>Read it if only for the the neat little chunks of food history sandwiched between recipes.<br/><br/>There's quite a bit of stuff that is straight-forward but pretty time consuming, and a whole section entitle &quot;Recipes for Co...<a href="http://www.goodreads.com/review/show/7961179">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/7961179]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/7961179]]></link>
</review>
      <review>
  <id>36045427</id>
    <user>
    <id>1482217</id>
    <name><![CDATA[Rachel]]></name>
    <location><![CDATA[Columbia, SC]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1482217-rachel]]></link>
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  <isbn>0756631238</isbn>
  <isbn13>9780756631239</isbn13>
  <text_reviews_count type="integer">9</text_reviews_count>
  <title>
    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1187885284m/1762658.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1187885284s/1762658.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/1762658.Morimoto_The_New_Art_of_Japanese_Cooking</link>
  <average_rating>4.25</average_rating>
  <ratings_count>32</ratings_count>
  <description>
    <![CDATA[Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, &quot;global cooking for the 21st century.&quot; 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, &quot;Iron Chef,&quot; and its spinoff &quot;Iron Chef America,&quot; 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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    <body><![CDATA[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...<br/>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 s...<a href="http://www.goodreads.com/review/show/36045427">more...</a>]]></body>
    
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    <![CDATA[Morimoto: The New Art of Japanese Cooking]]>
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    <body><![CDATA[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.<br/><br/>If you love Morimoto...<a href="http://www.goodreads.com/review/show/12306854">more...</a>]]></body>
    
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    <body><![CDATA[This is a fantastic cookbook.  Morimoto turns food into art.  ]]></body>
    
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