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Bezig met laden... Mastering the Art of Japanese Home Cooking (editie 2016)door Masaharu Morimoto (Auteur)
Informatie over het werkMastering the Art of Japanese Home Cooking door Masaharu Morimoto
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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 Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.5952Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia JapanLC-classificatieWaarderingGemiddelde:
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This book was a pleasant surprise. Morimoto states in the introduction that he was looking to gather together recipes for staple dishes that would highlight Japanese home cooking. And, he promised the ingredients would be readily available at Asian markets in the United States. I was pleasantly surprised when I picked out three dishes to try, and found all of the required ingredients easily.
From the simple (stocks and sauces) to the more complex (stir fry and pickled foods), Morimoto gives simple, concise instructions, detailed ingredients lists and an ingredient glossary in the back of the book. There are lots of photographs throughout, as well. Because I'm reviewing based on an ARC copy of this book, the photos were black and white in my copy. But I assume the final published version has beautiful color photos.
I was able to make a delicious, authentic Japanese meal for my family using my home kitchen with very little fuss. It did require a trip to the Asian market for some basic ingredients: miso, sea weed, spices, etc. At no time did I feel like the recipes were ridiculously complex or required ingredients that were too obscure or expensive. I didn't have to have any specialty cooking utensils either. So, the book lives up to its title -- you can make these meals at home with great results!
Now, as with any cookbook, there are a couple recipes that I will not try, just because they are not to my personal taste. I'm not going to be slow-cooking pork bellies anytime soon or simmering sweet seaweed, but for the most part the book is filled with recipes I will make for my family!
The cookbook is well-organized into several categories: basic Japanese stock, Rice, Soups, Grill/Broiled/Seared, Steamed, Simmer, Stir-Fry, Noodles, Fried, Dressings and Pickled foods. At the back of the book is an ingredients glossary that gives detailed information on certain ingredients, advice on finding the right items at an Asian market and pointers on how to pick just the right ingredients. Then there is a list of online sources for kitchen equipment and ingredients, followed by an index. My ARC did not contain the index pages, so I can't comment on the organization or usefulness of the index.
All in all, I am impressed with this cookbook. I will definitely be using it often to cook Japanese meals in my home!
Masahuru Morimoto is a Japanese Chef made famous on the television shows Iron Chef and Iron Chef America. He has published several Japanese cuisine cookbooks including The New Art of Japanese Cooking.
**I won an Advance Readers Copy of this book on Goodreads.com. The opinions expressed in this review are my own.** ( )