Mastering the art of Japanese home cooking
(Book)
The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.
Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.
Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.
And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.
Photography by Evan Sung
Notes
Morimoto, M. (2016). Mastering the art of Japanese home cooking. First edition. Broadway, NY, Ecco, an imprint of HarperCollins Publishers.
Chicago / Turabian - Author Date Citation (style guide)Morimoto, Masaharu, 1955-. 2016. Mastering the Art of Japanese Home Cooking. Broadway, NY, Ecco, an imprint of HarperCollins Publishers.
Chicago / Turabian - Humanities Citation (style guide)Morimoto, Masaharu, 1955-, Mastering the Art of Japanese Home Cooking. Broadway, NY, Ecco, an imprint of HarperCollins Publishers, 2016.
MLA Citation (style guide)Morimoto, Masaharu. Mastering the Art of Japanese Home Cooking. First edition. Broadway, NY, Ecco, an imprint of HarperCollins Publishers, 2016.
Record Information
Last Sierra Extract Time | Mar 27, 2024 03:00:45 PM |
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Last File Modification Time | Mar 27, 2024 03:01:42 PM |
Last Grouped Work Modification Time | Mar 28, 2024 02:11:39 AM |
MARC Record
LEADER | 01706cam 2200385Ii 4500 | ||
---|---|---|---|
001 | ocn939993831 | ||
003 | OCoLC | ||
005 | 20161228060532.0 | ||
008 | 160217t20162016nyua 001 0 eng d | ||
020 | |a 9780062344380 | ||
020 | |a 0062344382 | ||
040 | |a YDXCP|b eng|e rda|c YDXCP|d BTCTA|d BDX|d OCLCQ|d TOH|d WIM|d FEM|d ZQP|d CPL|d PX0|d UOK|d CLE|d TNH | ||
049 | |a JRSA | ||
050 | 4 | |a TX724.5.J3|b M673 2016 | |
082 | 0 | 4 | |a 641.5952|2 23 |
099 | |a 641.5952 M857 2016 | ||
100 | 1 | |a Morimoto, Masaharu,|d 1955-|e author. | |
245 | 1 | 0 | |a Mastering the art of Japanese home cooking /|c Masahuru Morimoto. |
246 | 3 | 0 | |a Japanese home cooking. |
250 | |a First edition. | ||
264 | 1 | |a Broadway, NY :|b Ecco, an imprint of HarperCollins Publishers,|c [2016] | |
264 | 4 | |c ©2016. | |
300 | |a vii, 275 pages :|b color illustrations ;|c 27 cm | ||
336 | |a text|b txt|2 rdacontent. | ||
337 | |a unmediated|b n|2 rdamedia. | ||
338 | |a volume|b nc|2 rdacarrier. | ||
500 | |a Includes index. | ||
504 | |a Includes bibliographical references (pages 261-262) and index. | ||
505 | 0 | |a Introduction : The Japanese meal : turning the recipes in this book into dinner -- Dashi : the easy, essential Japanese stock -- Gohan : rice -- Supu : soup -- Yaku : to grill, broil, and sear -- Musu : to steam -- Niru : to simmer -- Itame ru : to stir-fry -- Men : noodles -- Ageru : to fry -- Ae ru : to dress -- Tsukeru : to pickle. | |
650 | 0 | |a Cooking, Japanese. | |
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