Cookbooks

Morimoto: The New Art of Japanese Cooking

Morimoto: The New Art of Japanese Cooking
Morimoto: The New Art of Japanese Cooking

Morimoto’s cooking has distinctive Japanese roots, yet it’s actually, as the chef calls it, “global cooking for the 21st century.” Morimoto’s unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural 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 your own home.

Morimoto: The New Art of Japanese Cooking

Hardcover: 272 pages
Publisher: DK Publishing; First U. S. Edition edition (August 20, 2007)
Language: English
ISBN-10: 0756631238
ISBN-13: 978-0756631239
Product Dimensions: 11.1 x 9.3 x 1 inches
Shipping Weight: 3.1 pounds

Masaharu Morimoto
Masaharu Morimoto

 

About the author.

Masaharu Morimoto (born May 26, 1955, in Hiroshima, Japan) is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.

Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by Western cooking styles, he decided to sell his restaurant in 1985 to travel around the United States. His travels further influenced his fusion style of cuisine. He established himself in New York City and worked in some of Manhattan’s prestigious restaurants, including the dining area for Sony Corporation’s executive staff and visiting VIPs, the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.

While at Nobu he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He now has a Morimoto restaurant in Chelsea in New York City, as well as restaurants in Mumbai and New Delhi, called “Wasabi” and another Morimoto in Boca Raton, Florida. He also partnered with businessmen Paul Ardaji, Jr., and Paul Ardaji, Sr., in an Asian bistro venture called Pauli Moto’s; the initial branch opened in Tyson’s Corner, Virginia but has since closed. Morimoto also owns Morimoto XEX in Tokyo that has a Teppanyaki and a sushi floor. Morimoto XEX received a Michelin star in the recent Tokyo Michelin Guide.

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