Morimoto: The New Art of Japanese
Cooking, By Masaharu Morimoto
Editorial Reviews
Recipes like Sushi Rice Risotto,
Morimoto Bouillabaisse, and Bagna Cauda with Crab Naan
and Eggplant Shigiyaki (a kind of eggplant parmesan
with mozzarella and red miso sauce) all merge Japanese
ingredients with Italian, French and even Indian classics.
In addition to the restaurant style of many of the recipes,
the book also features several recipes made on Iron
Chef, which were originally accomplished in under one
hour. --Cooking With Amy
Cincinnati Enquirer, September
2007
"Here's a book for the serious kitchen samurai."
