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Mastering the Art of Japanese Home Cooking: Morimoto, Masahuru: BOOKS KINOKUNIYA
Book Details
Mastering the Art of Japanese Home Cooking
Mastering the Art of Japanese Home Cooking
Publisher : Ecco Pr
Published Date : 2016/11
Binding : Hardcover
ISBN : 9780062344380

BookWeb Price : US$45.00
Kinokuniya Member price : US$40.50

Availability Status : In stock at the Fulfillment Center.
Usually ships within 1-3 working days.
Language : English
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Book Description
Source: ENG
Academic Descriptors: A97406020
Place of Publication: United States
Textual Format: Pictorial Treatment
Academic Level: Extracurricular
Review:
Booklist Starred Reviews - Ongoing
Booklist Reviews 2017 February #1
Baker & Taylor Forecast - November 2016
LEDA
LEDZ

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
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