ECCO Mastering the Art of Japanese Home Cooking, Food & Drink, Hardback, Masaharu Morimoto
670 ratings
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Price: £30.00
Brand: ECCO
Description: The revered Iron Chef shows how to make flavorful, exciting traditional Japanese dishes 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. ECCO Mastering the Art of Japanese Home Cooking, Food & Drink, Hardback, Masaharu Morimoto - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: Harper Collins
Product ID: 9780062344380
Delivery cost: Spend £20 and get free shipping
Dimensions: 209x260mm
ISBN: 9780062344380
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Author: kiki bouzaki
Rating: 5
Review: Great book
Author: SPRING BABBY
Rating: 4
Review: What is to like and/or dislike about Mastering the Art of Japanese Home Cooking book. Lets us start with the dislike's of it. There is actually not much here to be addressed as disliking. There are some instruction at the beginning that are somewhat confusion or hard to understand. However, as you move forward it start to come together and it goes on in this fashion for several recipes until you hit a lump or bump. It gets resolved as you read along. My am I not being specific and point it out? Not all of us read or understand the same way. What may be confusing to me, it is a clear as water or glass. And the reverse is equal when it comes to you vs. me. My real love for the book is the realization that the technics and methods of cooking are a tradition well established through centuries of cooking and mastering the technic to repeat each time to arrive to the same flavorful meal as it was the first time and continues to be. It is a revelation to find out the technics used are to save time and space, a commodity Japanese today and years past do not have much of it. And the limited amount of food resource is another teacher showing them, and now us, on how to extent and make a nutritional meal with not much to spear. You might first feel it was a bad investment as it will show you the "secret" way to achieve in a few minutes what it takes years to learn. You have seen Marimoto create a fabulous meal in just few minutes or less than an hour. The three, four or five course meal he prepares and teaches in his book are the same technics he uses in his trade. The great difference, we do not have his experience, but we can develop our own flavors and stay true to the tradition in the Art of Japanese Home Cooking. The "inside secret," is to stay true to the original course in cooking and not to exchange technics and ingredients, unless suggested by the Master. I, myself, know I have not develop the taste to exchange one ingredient for an unknown one (it might change the flavor or worse), or skip a step and then the dish is not the same. And blame Marimoto for it and not own it. I am still learning from the read and trials/errors to where a have gone in the book. There is still a lot to read to learn and understand. Enriching my knowledge of the Art of Japanese Home Cooking will be my trophy to keep. I will not go hungry by learning, El Gourmet de México
