Morimoto: The New Art of Japanese Cooking

Nice and learning home made💥💥💥💥💥💥

Vi muchas recetas saludables y sencillas y tambien ideas para combinar ingredientes que si tengo disponible en mi ciudad. Recomiendo mucho este libro y el más nuevo llamado "Japanese home cooking" excelentes ambos.

Es ist das beste Buch über japanische Küche, das ich dies-und jenseits des Ozeans in Händen hielt. Ich habe mein Exemplar vor ein paar Jahren spontan an einen Lieben Freund und exzellenten Koch verschenkt und es mir jetzt wieder angeschafft- zum Glück !

Opere d'arte in cucina.Descrizione puntuale delle ricette.Foto a corredo bellissime.Un must have per la scoperta della cucina giapponese al massimo livello.

Stunning and Beautiful….

The media could not be loaded.  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.