The New Art of Japanese Cooking
Summary
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The New Art of Japanese Cooking by Masaharu Morimoto
Written by Japanese cookery guru The Iron Chef, Masaharu Morimoto, this book combines European and Western cooking techniques and ingredients with Japanese roots. It contains 125 recipes. It also helps you discover how to slice and cure fish, properly eat sushi and learn about the origins and significance of rice, soy sauce, tofu, and blowfish.
Chef Masaharu Morimoto is famous for infusing European and Western cooking techniques and ingredients with Japanese. He’s been star of the US Food Network’s weekly shows, Iron Chef and Iron Chef America since 1999. Formerly Executive Chef of the Sony Club and Nobu, Morimoto now has restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also sells his own brand of sake, knives and beer. For more information visit www.chefmorimoto.com.
| SKU | Unavailable |
| ISBN 13 | 9781405328982 |
| ISBN 10 | 1405328983 |
| Title | The New Art of Japanese Cooking |
| Author | Masaharu Morimoto |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Dorling Kindersley Ltd |
| Year published | 2007-11-08 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |