Morimoto: The New Art of Japanese Cooking »

Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.

Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.

Introduction     6
Sashimi and Sushi     14
Rice, Noodles, Breads, and Soups     52
Fish and Shellfish     92
Duck, Chicken, Pork, Beef, and Lamb     128
Vegetables, Tofu, and Eggs     164
Recipes to Contemplate     192
Desserts     230
Stocks, Oils, Spices, and Sauces     254
Glossary and Sources     262
Index     265
Acknowledgments     272