Morimoto : the new art of Japanese cooking /

A Japanese chef introduces his trademark cuisine, which blends Japanese color combinations and aromas with such multicultural elements as traditional Chinese spices, simple Italian ingredients, and French style, along with more than 125 recipes for signature dishes.

Bibliographic Details

Main Author:	Morimoto, Masaharu, 1955-
Format:	Book
Language:	English
Published:	New York : DK Pub., 2007.
Edition:	1st American ed.
Subjects:	Cooking, Japanese. Japanese cooking.