by Masaharu Morimoto
The first cookbook by Masaharu Morimoto represents the very best of what's exciting in culinary books today: Global Cooking for the 21st Century.
While Masaharu Morimoto's cooking is rooted in Japanese cuisine, he often adds the unexpected ingredient from the Western world to create a whole new, balanced and dramatic taste. His unique cuisine is characterized by beautiful Japanese color combinations and aromas, with the preparation infusing multicultural influences such as traditional Chinese spices and simple Italian ingredients, all presented in a refined French style. Morimoto gears his flavors to the new-world palate, creating enduring combinations.
In addition to over 120 recipes, Morimoto: The New Art of Japanese Cooking is a fully-illustrated look at the chef's personal culinary journey and his unique philosophy of Japanese cuisine. Morimoto's trademark style—a seamless and inspired integration of Western and Japanese ingredients—will be reflected in the design, organization and philosophy of his eponymous book. Gorgeous four-color photography throughout—including helpful step-by-step instructions and specific features explaining Chef Morimoto's techniques and cooking and plating philosophy. The book also enlightens the reader on topics such as how to slice and cure fish, how to properly eat sushi, and the origins and significance of rice, dashi, soy sauce, tofu, blowfish, wasabi, sake and other unique Japanese ingredients.
The book's chapters cover all of the bases, beginning with Sushi and Sashimi and then moving on to Noodles, Breads, Soups and Rice. The reader will learn techniques from the art of making Sushi Rice to frying stuffed breads known as Curry Pan. Mouth-watering recipes include Pork Gyoza and Morimoto's Noodle Soup with Aromatic Sichuan Peppercorns in a Ramen Base. The chapter on Fish & Shellfish includes Grilled Scallops Stuffed with Sweet Onion and sumptuous Crispy Morimoto Tempura. The Meat chapter covers recipes ranging from Crispy Duck with Port Wine Reduction and Red Miso Sauce to Miso Braised Short Ribs Tempura and Lamb Carpaccio. Vegetables, Tofu and Egg chapters cover salads such as Bamboo Shoots with Fresh Mint and Frozen Lettuce (a whimsical play on the classic Caesar salad) and a traditional square Sushi Omelet. For the adventurous cook, the book includes unique Iron Chef TV creations of Squid Strawberry Ice Candy and Vanilla Ice Cream with Lobster Sauce. The Dessert chapter also dazzles with buttery Red Miso Souffle with Yuzu Ice Cream, Sugared Salmon with Beet Sorbet and Yuzu Foam and Asparagus Pocky covered in rich chocolate.
And of course, Morimoto's signature dishes are also included—Tuna Pizza with Anchovy Aioli, Daikon Fettucine with Tomato Basil Sauce, Bouillabaisse, zesty Angry Chicken and sizzling Grilled Steak with Garlic-Soy Jus.
Whether you're a fan of Iron Chef or just interested in learning how to meld Japanese traditions with fusion cuisine in your own kitchen, this monumental cookbook from one of the world's most inspiring chefs is a must for you!
Chef Masaharu Morimoto—known to millions as star of Food Network's 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. But no matter the circumstances, wherever Chef Morimoto cooks, his inspired and innovative dishes garner critical and popular acclaim. Through the seamless integration of Western and Japanese ingredients, Masaharu Morimoto has effectively created his own, unique cuisine—one defined by innovation and inspiration.
Chef Morimoto began his culinary training in Hiroshima at a restaurant specializing in sushi. At the age of 24, Morimoto opened his own restaurant in Hiroshima, and soon distinguished himself from his peers by infusing European and Western cooking techniques and ingredients into his preparations. Five years later, Morimoto sold his Hiroshima restaurant and settled in Manhattan, where he spent the next few years working at several Japanese restaurants including the Sony Club, eventually becoming the first executive chef at Nobu. He currently has restaurants in New York, Philadelphia, Tokyo, and Mumbai, as well as his own line of sake and beer.
This page created November 2007
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