Yearning to change up the old dishes for your holiday parties and office potlucks?   Who wouldn’t like to serve some alternative fare to the standard gingerbread cookies and eggnog? 

I recently perused Chef Masaharu Morimoto’s book “The New Art of Japanese Cooking.”  This Hiroshima native established his own restaurant at age 25, then moved to Manhattan to become head chef for several restaurants, and eventually opened “Morimoto Restaurant” in Philadelphia.

Although the foundation of his recipes and flavors are based in the traditional Japanese foods, Morimoto adds European and American elements to his dishes to create a blend that’s his own creation and style.  If you want to try something different in the kitchen this book is an excellent primer for Japanese cooking.  It’s well written, easy to reference while prepping and cooking, and the pages are full of sharp designs and colorful food presentations.

More about Chef Masaharu Morimoto at his personal site:  chefmorimoto.com