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I have been working with chefs since I was sixteen, but few are as FORMIDABLE as Iron Chef Masaharu Morimoto. To read about his background in the introduction of his BEAUTIFUL new book, Morimoto: The New Art of Japanese Cooking (Dorling Kindersley) is FASCINATING!! He grew up in Hiroshima and had a difficult childhood, but he had two dreams: To become a professional baseball player and a sushi chef. Aren’t we all glad that he chose the culinary path? (But then, maybe he would have ended up in Boston pitching for the Red Sox – GO TEAM!!!!)

Although Morimoto is now a star chef with restaurants in New York, Philadelphia, Mumbai, and Tokyo, and he is famous all over the world as the Japanese Iron Chef, he confessed that his dream had been to write his own cookbook.

He labored for two years and the results are IMPRESSIVE! The recipes, although challenging look delicious and the photos, by talented photographer Quentin Bacon, are exquisite. We salute Chef Morimoto (CAN’T WAIT TO EAT AT HIS RESTAURANTS) !!!

Watch Part II, next week, to see his “weapons” and friends, I mean his knives, and see more of his unique talents.

Wikipedia entry on Tampopo.

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