Morimoto: The New Art of Japanese Cooking shows off the chef's culinary style.
Photo: Courtesy of DK Publishing
You know him from his imposing presence on the Food Network's Iron Chef series and his acclaimed restaurants in New York and Philadelphia (as well as Tokyo and Mumbai), and now chef Masaharu Morimoto expounds upon his culinary style in his new cookbook Morimoto: The New Art of Japanese Cooking (DK Publishing). Emphasizing the chef's deep roots in Japanese cuisine and his often unexpected infusion of Western ingredients, the 272-page book contains more than 120 recipes, including various sushi and sashimi dishes, as well as chapters on fish and shellfish, meat, vegetables, tofu, eggs, and dessert. Signature dishes like tuna pizza with anchovy aioli and daikon fettucine with tomato basil sauce mix with innovative creations like vanilla ice cream with lobster sauce and squid strawberry ice candy.
