Mastering the Art of Japanese Home Cooking by Masaharu Morimoto

No critic rating

Waiting for minimum critic reviews

See 1 Critic Review

...he brings an approach that demystifies Japanese cuisine...At times, he seems to be carrying a rice chip on his shoulder...but it’s hard to argue that he’s wrong...
-Publishers Weekly

Synopsis

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

Photography by Evan Sung

 

About Masaharu Morimoto

See more books from this Author
Born and raised in Hiroshima, Masaharu Morimoto trained under several of his country’s esteemed master chefs before opening his own restaurant in Japan. Moving to the United States, he joined the highly acclaimed Nobu restaurant in New York City then opened his namesake restaurant, Morimoto, in Philadelphia, which he later expanded to New York. Morimoto’s restaurants include Wasabi by Morimoto in Mumbai and New Delhi and Morimoto Sushi Bar in Boca Raton, Florida, as well as restaurants in Napa, Mexico City, Maui, and Waikiki. Morimoto has competed on the Japanese television show Iron Chef and also appears on Food Network’s Iron Chef America. He is the author of Morimoto: The New Art of Japanese Cooking.JJ Goode has co-authored many cookbooks including Andy Ricker’s Pok Pok and April Bloomfield’s A Girl and Her Pig.
 
Published November 8, 2016 by Ecco. 288 pages
Genres: Cooking. Non-fiction
Add Critic Review

Critic reviews for Mastering the Art of Japanese Home Cooking
All: 1 | Positive: 1 | Negative: 0

Publishers Weekly

Above average
on Jun 23 2017

...he brings an approach that demystifies Japanese cuisine...At times, he seems to be carrying a rice chip on his shoulder...but it’s hard to argue that he’s wrong...

Read Full Review of Mastering the Art of Japanese... | See more reviews from Publishers Weekly

Reader Rating for Mastering the Art of Japanese Home Cooking
80%

An aggregated and normalized score based on 16 user ratings from iDreamBooks & iTunes


Rate this book!

Add Review
×