Morimoto by Masaharu Morimoto
Iron Chef star Masaharu Morimoto describes his cuisine as "global cooking for the 21st century" with its distinctive Japanese roots and multicultural influences. Morimoto's flavorful cooking is characterized by beautiful Japanese color combinations and aromas, while his preparation infuses 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 you at home. This sumptuous book brings Morimoto’s unique style to the home cook through over 100 accessible recipes, gorgeous four-color photography, and helpful step-by-step instructions. In addition, Chef Morimoto delves into the importance of such topics as slicing and curing fish, how to properly eat sushi, the origins and significance of rice, dashi, soy sauce, tofu, blowfish, and other hard-to-find ingredients. Whether you’re a fan of “Iron Chef,” or just want to learn more about Japanese tradition or bring fusion cuisine to your own kitchen, this is the first truly accessible cookbook from one of the world’s most inspiring chefs.
Masaharu Morimoto-known to millions as the star of 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 in New York, Philadelphia, Tokyo, and Mumbai. He is the author of Morimoto: The New Art of Japanese Cooking, which features his inventive cooking style and unique cuisine.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780756631239 |
| ISBN 10 | 0756631238 |
| Titel | Morimoto |
| Autor | Masaharu Morimoto |
| Buchzustand | Nicht verfügbar |
| Verlag | DK |
| Erscheinungsjahr | 2007-08-20 |
| Seitenanzahl | 272 |
| Preise | Winner of IACP Crystal Whisk Award (First Book) 2008, Winner of IACP Crystal Whisk Award (Chefs/Restaurants) 2008, Short-listed for James Beard Foundation Book Awards (Professional) 2008 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |