Books: Cooking by Cuisine -> Cooking Japanese
Iron Chef: The Official Book
Berkley Publishing Group
Published: April 1, 2001
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From Publishers Weekly
"All chefs are equal in the eyes of an ingredient." So challenges Fuji Television's heart-palpitating Iron Chef: The Official Book, translated by Kaoru Hoketsu. In his foreword, Gourmet Academy chairman Takeshi Kaga remembers the
early days of the competition: "Battles were fought and gourmet dishes created." Readers must hold on to their saliva glands, as they are whisked through "exclusive stories and recipes behind meals never before attempted, meals filled with lobster, foie
gras, truffles, and other delicacies." The book reveals the show's apparatuses with the breathtaking hype familiar to its television audience, via "The Rules of the Game," Iron Chef interviews and profiles, "Testimony of the Cast and Staff" and various
"Prestige Menu[s]." Nearly a household name, the Iron Chef will please legions of fans with this volume.
Copyright 2001 Cahners Business Information, Inc.
Already a longtime hit in Japan, "Iron Chef" is taking over
America-and this is the first and only official guide to "the culinary equivalent of the Friday night fights" (Orange County Register).
Each episode of this "oddly addictive"* show features a cook-off between one of the valiant Iron Chefs and a
guest chef bold enough to challenge him. With pro-wrestling style theatrics, bad dubbing, and high-intensity plate-by-plate commentary, "Iron Chef" has boiled over into a bona fide phenomenon.
The book-first published in Japan but with added
material for the American audience-features full-color photos, an episode guide, recipes, interviews with all the Iron Chefs, and much more. The heat is on...and the fans' mouths will be watering for this authentic insider's guide.
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