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Mastering the art of Japanese home cooking
(Book)

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Published:
Broadway, NY : Ecco, an imprint of HarperCollins Publishers, [2016].
Physical Desc:
vii, 275 pages : color illustrations ; 27 cm
Status:
South Natomas
641.5952 M857 2016
Description

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.

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Location
Call Number
Status
Central
641.5952 M857 2016
In Transit
Elk Grove
641.5952 M857 2016
Due Sep 25, 2021
Pocket-Greenhaven
641.5952 M857 2016
Due Oct 7, 2021
South Natomas
641.5952 M857 2016
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Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9780062344380, 0062344382

Notes

General Note
Includes index.
Bibliography
Includes bibliographical references (pages 261-262) and index.
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Citations
APA Citation (style guide)

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. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
621d5a54-e328-378e-6c12-382bf7580c22
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Record Information

Last Sierra Extract TimeSep 18, 2021 08:24:22 AM
Last File Modification TimeSep 18, 2021 08:24:46 AM
Last Grouped Work Modification TimeSep 19, 2021 03:19:57 AM

MARC Record

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5050 |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.
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