WorldCat Identities

Morimoto, Masaharu

Overview
Works: 5 works in 12 publications in 2 languages and 155 library holdings
Genres: Cookbooks  Conference papers and proceedings 
Roles: Author, Editor
Classifications: TX724.5.J3, 641.5952
Publication Timeline
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Most widely held works about Masaharu Morimoto
 
Most widely held works by Masaharu Morimoto
Current trends in transformation groups( Book )

6 editions published in 2002 in English and held by 121 WorldCat member libraries worldwide

Henkangun-ron-no-aratana-tenkai : kenkyū-shūkai-hōkokushū( Book )

2 editions published in 2005 in Japanese and held by 3 WorldCat member libraries worldwide

Group actions and homogenous spaces : proceedings of the International Conference Bratislava Topology Symposium "Group actions and homogenous spaces", September 7-11, 2009, Comenius University, Bratislava, Slovakia by International Conference Bratislava Topology Symposium "Group Actions and Homogenous Spaces"( Book )

2 editions published in 2010 in English and held by 2 WorldCat member libraries worldwide

Mastering the art of Japanese home cooking by Masaharu Morimoto( )

1 edition published in 2016 in English and held by 0 WorldCat member libraries worldwide

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals 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. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home CookingMastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details--the right ratios of ingredients in sauces, the proper order for adding seasonings--that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact
 
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.69 (from 0.03 for Art culina ... to 0.93 for Henkangun- ...)

Current trends in transformation groups
Alternative Names
Masaharu Morimoto.

森本正治

森本雅治

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