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BOOKS

  • Bang Sue
  • 17 Aug 2019 : 11:18 am
  • ID: 370741

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Morimoto: The New Art of Japanese Cooking

Morimoto: The New Art of Japanese Cooking

  • 14 Feb 2024 : 10:40 am

Used - Good Publisher ‏ : ‎ DK Language ‏ : ‎ English Hardcover ‏ : ‎ 272 pages ISBN-10 ‏ : ‎ 0756631238 ISBN-13 ‏ : ‎ 978-0756631239 Item Weight ‏ : ‎ 3.16 pounds Dimensions ‏ : ‎ 9.5 x 1.25 x 11.75 inches Iron Chef star Masaharu Morimoto describes his cuisine as "global cooking for the 21st century" with its distinctive Japanese roots and multicultural influences. Morimoto's flavorful cooking is characterized by beautiful Japanese color combinations and aromas, while his preparation infuses influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to you at home.

Pier: A Unique Australian Seafood Experience

Pier: A Unique Australian Seafood Experience

  • 14 Feb 2024 : 10:38 am

Used - Good Publisher ‏ : ‎ Murdoch Books (April 21, 2008) Language ‏ : ‎ English Hardcover ‏ : ‎ 280 pages ISBN-10 ‏ : ‎ 1921259043 ISBN-13 ‏ : ‎ 978-1921259043 Item Weight ‏ : ‎ 4.06 pounds Dimensions ‏ : ‎ 10.47 x 1.26 x 10.91 inches Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. Jutting out over Rose Bay Marina, Pier's Dining Room captures some of Sydney's most beautiful views. With a maximum of 55 guests at one sitting, the Dining Room delivers intimate service and is famed for its delicately constructed dishes. Pier's Tasting Room is located in the front area of the restaurant and, inspired by a trip to Europe, it offers small plates at bar seating to provide for a more casual experience. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best of seasonal produce in innovative ways. All feature the freshness, delicacy and restraint that are the hallmarks of the Pier style, and many are from the restaurant's acclaimed Tasting menu. You will find an exquisite carpaccio of john dory with ruby grapefruit and fennel, pan roasted sardines with preserved orange butter, currants and pine nuts, and an array of delicious desserts, including a stunning Indonesian layered spice cake and sweet delights such as champagne and rose petal marshmallows.

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