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Loading... Morimoto: The New Art of Japanese Cookingby Masaharu Morimoto
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will love Sign up for LibraryThing to find out whether you'll like this book. A surprisingly good stab at the Japanese-stuff-with-foie-gras fusion genre from an ex-Nobu alumnus. Perhaps some of the ideas are too off the wall (sugared salmon sashimi for pudding anyone) and the constant harping on about how his standards are so much better than anyone elses grate a little (so you make your own dashi from scratch and hull your own rice. Woweee...). However there are plenty of innovative ideas packed into this book and (on the whole) far more hits than misses. ( )Beautiful book, a pleasure to look at with exquisite pictures and a delightful take on Morimoto, who is, like many great chefs, quite eccentric. He approaches the table like a samurai warrior. Usual outstanding job by Dorling Kindersley, one of my favourite publishers of illustrated books. Mind boggling combinations and a great introduction to a wonderful subject-Japanese food. no reviews | add a review
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(retrieved from Amazon Fri, 24 Apr 2009 07:58:04 -0400)
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