Mastering the Art of Japanese Home Cooking by Masaharu Morimoto: The book contains different dishes from hundreds of kinds of salads to party functions, this book contains valuable information on the topic of cooking. Cooking is not the right of housewives now. It has assumed the shape of the industry and the women are losing in this competition which was once their dominance. Now, it has become the field of the professionals and experts who cook from the nutrition point of view. The people of good taste would surely love to have this masterpiece in their library for better taste and delicious entertainment.
And, clearly, the beautifully manicured chef also provides lively riffs on classics, reimagining tuna-and-rice bowls at the fashion of Hawaiian poke, substituting dashi-marinated lettuce for spinach in Yoshitoshi, also upgrading the timeless rice seasoning furikake with toasted fish cubes and potato chips. Whatever the recipe, Chef Morimoto shows the small details–the ideal ratios of components in sauces, the appropriate order for incorporating seasonings–which make all of the difference in producing truly memorable foods that combine simplicity together with beautiful flavor and visual effects.
Morimoto, possibly better called Iron Chef Morimoto, brings his expertise in competing in Kitchen Stadium and overseeing a bunch of international restaurants into this assortment of 68 recipes aimed toward household meals. More to the point, he brings an attitude that demystifies Japanese cuisine. As he notes in the introduction, many dishes “may take years of training to make at the maximum level, however, they need just a tiny know-how to turn into tasty, satisfying dinners.”
The revered Iron Chef demonstrates how to produce tasty, exciting traditional Japanese dishes in the home in this gorgeous cookbook that’s guaranteed to be a classic, including a carefully curated collection of excellent recipes and over 150 color photographs. Japanese cuisine has an intimidating reputation which has convinced most home cooks whose cherished preparations are best left to the specialists. But celebrated chef Masaharu Morimoto, proprietor of these popular Morimoto restaurants, is here to change this.
Chef Morimoto shows the magic of genuine Japanese food–how constructing a pantry of half a dozen readily accessible ingredients enables home cooks to access to tens of thousands of tasty recipes, enabling them to adapt and create their own creations. By revelatory renditions of classics such as miso soup, nabe yaki udon, and chicken teriyaki to little-understood but amazingly delicious dishes such as fish simmered with charm and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks nearer to the real experience of Japanese cuisine than previously.
Occasionally, he appears to be carrying out a rice chip on his should evacuee his Western friends of under-appreciating soup and asserting the Japanese have incontrovertible gastronomic excellence over Chinese and French cuisine, but it is difficult to argue he’s wrong, given that the yummy dishes he produces with comparatively easy ingredients. Soups, stir-fry, and noodles every day have their own chapter and apart on the underappreciated art of simmering attributes fish simmered with sake, soy sauce, and sugar, in addition to slow-cooked pork stomach with beer-teriyaki glaze. The 177 color photos vary from utilitarian education on turning a Japanese omelet into an artistic interpretation of rice grains clustered from the front of their chef.
“Mastering the Art of Japanese Home Cooking by Masaharu Morimoto” Read Time
The book, Mastering the Art of Japanese Home Cooking by Masaharu Morimoto is considered one of his best masterpieces. The normal read time of “Mastering the Art of Japanese Home Cooking ” is just over five and a half hours; nevertheless, if you’ve got the hardcover book as I do, then it was easily read in about four and a half an hour. Mastering the Art of Japanese Home Cooking is an amazing book to read.
Mastering the Art of Japanese Home Cooking by Masaharu Morimoto is a wonderful weekend read. If you’re one who enjoys recharging your energies during the holidays, you’ll find the “Mastering the Art of Japanese Home Cooking” book very helpful.
Mastering the Art of Japanese Home Cooking Book Details
- Publisher : Ecco; Illustrated edition (November 8, 2016)
- Language : English
- Hardcover : 288 pages
- ISBN-10 : 0062344382
- ISBN-13 : 978-0062344380
- Item Weight : 2.59 pounds
- Dimensions : 8 x 0.95 x 10 inches
- Best Sellers Rank: #37,483 in Books (See Top 100 in Books)
- #17 in Fish & Seafood Cooking
- #23 in Japanese Cooking, Food & Wine
- #301 in Celebrity & TV Show Cookbooks
Masaharu Morimoto was raised in Hiroshima and opened his first restaurant in Japan. After moving to the United States, he was executive chef at 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 now include Wasabi by Morimoto in Mumbai and New Delhi and Morimoto Sushi Bar in Boca Raton, Florida, as well as others in Napa, Mexico City, Maui, and Waikiki. Morimoto appeared on the Japanese television show Iron Chef and the Food Network’s Iron Chef America. He is the author of Morimoto: The New Art of Japanese Cooking..
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