The New Art Of Japanese Cooking

The New Art Of Japanese Cooking

Book - 2007
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Masaharu Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the Chef calls it, "global cooking for the 21st century." His unique cuisine is characterized by beautiful Japanese colour combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style.

This unique and sumptuous book brings all these elements to the home cook through 125 accessible recipes, gorgeous four-colour photography - including helpful step-by-step instructions - and special features explaining Chef Morimoto's cooking techniques and plating philosophy.

Whether you're a fan of "Iron Chef" or merely interested in learning more about Japanese tradition and bringing fusion cuisine to your own kitchen, this is the first truly accessible cookbook from one of the world's most inspiring chefs.

Publisher: London : Dorling Kindersley, 2007
ISBN: 9780756631239
Branch Call Number: 641.59 OVERSIZE
Characteristics: 272 pages :,color illustrations ;,29 cm


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