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Morimoto: The New Art of Japanese Cooking Hardcover – August 20, 2007
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Top Customer Reviews
My only minor, very minor, criticism is that a few of the pages have the text written over a background pattern, making it a bit difficult to read those few pages. It's worth the effort to read them anyhow.
This book has been carefully edited and is a most readable English, having lost none of the skill of the chef from it's editing. Actually, the editing enhances your understanding of what Morimoto is thinking. He is an obviously sophisticated thinker in terms of how he designs 'his cuisine.' The recipies are really quite straighforward, simple in the Japanese sense of having worked hard to remove complexity. Some of the ingredients are not common, but to worry about that is to miss the point of the book - innovative fusion cuisine at it's finest. You are given sources for ingredients, so you should be able to duplicate the recipies nonetheless. This book challenges your preconceptions with stimulating recipies, beckoning you to stretch your own culinary skills.
When the likes of Mario Batali, Anthony Bourdain, and Ferran Adrin, all masterfully innovative chefs, praise this work, I know I'm in good company.
But don't get me wrong--if you are serious about cooking and about experiencing some of Morimoto's brilliant, layered flavors, then this cookbook is a great item. From what I have made, I can say that all the dishes have been fantastic--worth the effort, and really tasty (I've cooked the steak with Asian seasonings, the prosciutto-wrapped diver scallops in roasted sweet onions, and the tuna pizza). The only thing I wish the book went into a bit more is the process of making sushi. Morimoto does include his recipe for the perfect sushi rice, but never really gets into the specifics of making sushi at home (and it doesn't help that there are tons of colorful pictures showing vast arrays of sushi, none of which are joined by a recipe).
In the end, you have a section of the cookbook titled "For Contemplation," and some desserts. Both include many somewhat bizarre-sounding dishes created around seafood--squid, for example, and whether or not I would ever actually consider cooking any of these dishes I'm not sure. This cookbook, to be sure, is for those that enjoy the time spent in the kitchen, and want to take on some challenges. Morimoto don't play around, and he certainly doesn't play by convention....
The best part of this book is not so much the recipes, but the insight into japanese cooking, tools, spices and flavoring. If it were not for Morimoto, I would never have know that I have been eating sushi the wrong way all of these years!
The recipes that you will most likely use and find invaluable can be found in the back of the book and include broths and sauces. Many of the dishes seem rather simple to make and do not require any high end items or foreign ingredients - the Japanese Egg Castella being my personal favorite.
This book receives four stars only because I wish it contained more recipes!
|Length: 1:40 Mins|
The book is divided into the following main chapters:
Sashimi and Sushi
Rice, Noodles, Breads, and Soups
Fish and Shellfish
Duck, Chicken, Pork, Beef, and Lamb
Vegetables, Tofu, and Eggs
Recipes to Contemplate
Stocks, Oils, Spices, and Sauces
I'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.Read more ›
Most Recent Customer Reviews
I gave this book to my son, a chef, as a gift to replace a copy that was lost in a house fire. He has used the book for his education, rather than as a cookbook, and said he has... Read morePublished 2 months ago by Suzie Smith
Beautiful photography. This book is not for beginners, not even close. Morimoto is a chef in his own right. Read morePublished 2 months ago by Deblyn
To me, this is truly a must own cookbook. The mastery of food that Morimoto is able to communicate in the book is amazing. For special meals, it is truly my go to resource. Read morePublished 3 months ago by C. Laasch
The images inside the book are beautiful and the recipes looked great. However, when the book arrived the corners were a bit dented. Read morePublished 12 months ago by Pia L.
nice book and autograph was cool but the certificate of authentication is worthless since his name is misspelled.Published 15 months ago by Leah Ziebeil