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Iron Chef: The Official Book
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.
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.
336 pages, Paperback
First published January 1, 2000
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Displaying 1 - 26 of 26 reviews
March 26, 2021
During March 2021, I was in a bit of a kick for the Iron Chef franchise, which started in Japan in 1993 and was a phenomenon in Japan throughout the remainder of the 1990s. In the United States, Iron Chef drew attention through its run of reruns on Food Network, but the Japanese phenomenon and American interest crossed paths into something spectacular in 2000, when Japanese Iron Chef Masaharu Morimoto took on renowned American chef Bobby Flay in what is known as the New York Battle. The two would later take part in Iron Chef America for several years with one another.
This guide compiled by Fuji Television provides you with just about everything you would possibly want to know about the Japanese series that ran from 1993-1999. It covers everything, be it background information on the Iron Chefs, the crew, the challengers, and testimonies from each of them. There is also a timeline that proves to be a helpful guide when it comes to learning about the sequence in which everything took place. There were seven Iron Chefs are you hear from each of them. The one Iron Chef specializing in Chinese cuisine was Chen Kenichi, who remained on the show for the entire duration. There were two that specialized in French cuisine: Yutaka Ishinabe, who took part in the first few months of the show, and Hiroyuki Sakai, who took over and served as the Iron Chef of French cuisine for the majority of the show's duration. Americans might know Sakai most for his participation in the Iron Chef: Battle of the Masters and his creation of trout ice cream. There were three Japanese Iron Chefs, serving during different times, of course. The first was Rokusabiro Michiba, who took part until retiring when he turned 65. Koumei Nakamura was the second Japanese Iron Chef, and then finally it was Masaharu Morimoto, who Americans would be most familiar as he became a mainstay on Iron Chef America. Later in the series, Katsuhiko Kobe joined the show as the Iron Chef specializing in Italian cuisine.
You can tell that a big deal was made for this show, among viewers, challengers, and Iron Chefs. A challenger that wins against an Iron Chef was likely to see success for their restaurant, where as a losing Iron Chef would deal with drastic defeat among their family members. In the testimonies, you get a sense of brutal honesty among all of them and for the case of the Iron Chefs, it certainly helps you develop a greater understanding of who they are and how they approached taking part on Iron Chef. They also include an episode guide that features the battle number, date of release, the challenger, Iron Chef, secret ingredient/theme, and the judges in that battle (Jackie Chan judged Battle Spiny Lobster in 1995). The one gripe that I had about this guide, though, is that they do not mention the winner of each battle, which I feel should have been done in this guide. They do have detailed statistics for each Iron Chef and a point system that was created to measure the strengths of each Iron Chef.
While this book serves as a reliable guide to those that are enthusiasts for the show or want to learn more about the show, like myself, this book does come with errors. The biggest error is how they placed Yukio Hattori's photo in the testimony of frequent judge Asako Kishi, which is definitely an eyesore. The right photos should be placed with the right contributors on all accounts. Aside from that mistake, this book is bound to satisfy anyone that has the slightest interest in the phenomenon that is the Iron Chef series and one that those enthusiasts should check out.
This book was translated into English from Japanese by Kaoru Hoketsu.
This guide compiled by Fuji Television provides you with just about everything you would possibly want to know about the Japanese series that ran from 1993-1999. It covers everything, be it background information on the Iron Chefs, the crew, the challengers, and testimonies from each of them. There is also a timeline that proves to be a helpful guide when it comes to learning about the sequence in which everything took place. There were seven Iron Chefs are you hear from each of them. The one Iron Chef specializing in Chinese cuisine was Chen Kenichi, who remained on the show for the entire duration. There were two that specialized in French cuisine: Yutaka Ishinabe, who took part in the first few months of the show, and Hiroyuki Sakai, who took over and served as the Iron Chef of French cuisine for the majority of the show's duration. Americans might know Sakai most for his participation in the Iron Chef: Battle of the Masters and his creation of trout ice cream. There were three Japanese Iron Chefs, serving during different times, of course. The first was Rokusabiro Michiba, who took part until retiring when he turned 65. Koumei Nakamura was the second Japanese Iron Chef, and then finally it was Masaharu Morimoto, who Americans would be most familiar as he became a mainstay on Iron Chef America. Later in the series, Katsuhiko Kobe joined the show as the Iron Chef specializing in Italian cuisine.
You can tell that a big deal was made for this show, among viewers, challengers, and Iron Chefs. A challenger that wins against an Iron Chef was likely to see success for their restaurant, where as a losing Iron Chef would deal with drastic defeat among their family members. In the testimonies, you get a sense of brutal honesty among all of them and for the case of the Iron Chefs, it certainly helps you develop a greater understanding of who they are and how they approached taking part on Iron Chef. They also include an episode guide that features the battle number, date of release, the challenger, Iron Chef, secret ingredient/theme, and the judges in that battle (Jackie Chan judged Battle Spiny Lobster in 1995). The one gripe that I had about this guide, though, is that they do not mention the winner of each battle, which I feel should have been done in this guide. They do have detailed statistics for each Iron Chef and a point system that was created to measure the strengths of each Iron Chef.
While this book serves as a reliable guide to those that are enthusiasts for the show or want to learn more about the show, like myself, this book does come with errors. The biggest error is how they placed Yukio Hattori's photo in the testimony of frequent judge Asako Kishi, which is definitely an eyesore. The right photos should be placed with the right contributors on all accounts. Aside from that mistake, this book is bound to satisfy anyone that has the slightest interest in the phenomenon that is the Iron Chef series and one that those enthusiasts should check out.
This book was translated into English from Japanese by Kaoru Hoketsu.
July 13, 2012
When I first saw Iron Chef on TV, I was on vacation, and the show was on the hotel TV. I remember sitting there on the edge of the stiff-as-a-board mattress, open mouthed, hand on the remote. It wasn't long before the remote was tossed aside and I tucked into watch this amazing, unique show. It was everything a foodie and halfway decent chef such as myself could thoroughly enjoy. I'd read Saburo Sakai's (related to the chef, perhaps?) account of being a Japanese fighter pilot in WWII (http://www.amazon.com/gp/0743412834).... and with my limited understanding of Japanese culture, at least the ancient appreciation of honor and battle, it was that much more impressive.
These were grown men flinging around fois gras and caviar like it was popcorn kernels. And the battles were epic, fever-pitched, and intense.
It's too bad this book doesn't really capture that.
Sure, I love the stats, eat them with a spoon. I enjoy the pictures and the little back stories provided. But somehow you can't really capture the show in a book. I would have preferred more pictures of the dishes and recipes along with the battle stats. The emotions of the combatants (for that is what they are), both winners and losers, were so palpable on the show, but yet I don't feel any of that in here.
There is nothing terribly wrong with this, thus three stars. It just doesn't grab me like the show did, but then maybe I was expecting something more.
These were grown men flinging around fois gras and caviar like it was popcorn kernels. And the battles were epic, fever-pitched, and intense.
It's too bad this book doesn't really capture that.
Sure, I love the stats, eat them with a spoon. I enjoy the pictures and the little back stories provided. But somehow you can't really capture the show in a book. I would have preferred more pictures of the dishes and recipes along with the battle stats. The emotions of the combatants (for that is what they are), both winners and losers, were so palpable on the show, but yet I don't feel any of that in here.
There is nothing terribly wrong with this, thus three stars. It just doesn't grab me like the show did, but then maybe I was expecting something more.
January 21, 2020
2020 bk 26. This was a hoot. I did not give it higher than 3 stars because it is a book of stats, short essays, and pictures. The pictures are not labeled, this is the biggest sin in my eyes. I came to the Iron Chef universe late and did not follow or was not aware of who each of the chef's and individuals were in the 6 years it aired in Japan. I did enjoy some of the essays, others left me scratching my head. One thread that rambled through was that each person thought there was a different purpose to the show, an essay wrapping up the show and including the show's overall purpose and influence would have been helpful. As it was, I felt like I was wondering through a cookbook with no organization.
October 14, 2009
a behind the scenes look at iron chef, interviews with the chefs, how they feel about the show, the costumes, and each other, plus real recipes actually prepared and tested on the show. it is a good book for any iron chef fan
May 31, 2022
A behind-the-scenes book, purportedly written by Chairman Kaga himself, to tell of "the challenge of building Kitchen Stadium, some of Kaga's favorite recipes, and glimpses from the Iron Chefs themselves", and certainly more bits of trivia, and insight into an international phenomena.
A brief chronology of the show, a listing of the battles (date, challenger, Iron Chef, ingredient, and judges), and perspectives shared from those involved in production. I especially enjoyed the latter. There is always so much to learn about how a program is created, and developed. Discovering the difficulties to overcome by creator, and staff. Admittedly, the recipes were some of the more bizarre creations of the program and thus, honestly, rather impossible to even imagine their taste.
The book verified that the producers gave five clues to the contestants to enable a small chance they might be able to guess the ingredient so as not to entirely leave them entering cold. For years I heard the Iron Chef's say " I guessed wrong." I had no idea it meant they were given hints from which to make these guesses. I am amused that none of the chefs seemed particularly pleased with the costumes they had to wear. Also, it was good to learn that the show really was taped for an hour, thus knowing it was a true test against time as much as it was a contest of skill.
I was especially relieved to know that the left over ingredients were taken home by chefs. I would hate the waste.
In the spirit of they supports commentary so pervasive in the show, there is a section of stats of each chef. The book's last section is a listing of Iron Chefs, and their challengers' restaurants and its information. Sadly, it is likely out-of-date.
A brief chronology of the show, a listing of the battles (date, challenger, Iron Chef, ingredient, and judges), and perspectives shared from those involved in production. I especially enjoyed the latter. There is always so much to learn about how a program is created, and developed. Discovering the difficulties to overcome by creator, and staff. Admittedly, the recipes were some of the more bizarre creations of the program and thus, honestly, rather impossible to even imagine their taste.
The book verified that the producers gave five clues to the contestants to enable a small chance they might be able to guess the ingredient so as not to entirely leave them entering cold. For years I heard the Iron Chef's say " I guessed wrong." I had no idea it meant they were given hints from which to make these guesses. I am amused that none of the chefs seemed particularly pleased with the costumes they had to wear. Also, it was good to learn that the show really was taped for an hour, thus knowing it was a true test against time as much as it was a contest of skill.
I was especially relieved to know that the left over ingredients were taken home by chefs. I would hate the waste.
In the spirit of they supports commentary so pervasive in the show, there is a section of stats of each chef. The book's last section is a listing of Iron Chefs, and their challengers' restaurants and its information. Sadly, it is likely out-of-date.
April 27, 2020
years ago my now ex-wife got this for me as a Christmas gift. why? Because I was a fan of the show, and loved how the announcers, even the ones who had been dubbed in, turned cooking into a sporting event. Hell, if not for the real Iron Chef the Food Network would likely not exist (I mean how many versions of Chopped and baking championships are there?).
Not enough behind the scenes, nuts and bolts making of type of stuff that I tend to enjoy in books like this. I do like the short pieces each of the Iron Chefs wrote where they talk about their experiences as Iron Chefs.
If this really promo book for the show and Fuji Television, yep. Doesn't mean that there isn't a little bit of fun to be had here
Not enough behind the scenes, nuts and bolts making of type of stuff that I tend to enjoy in books like this. I do like the short pieces each of the Iron Chefs wrote where they talk about their experiences as Iron Chefs.
If this really promo book for the show and Fuji Television, yep. Doesn't mean that there isn't a little bit of fun to be had here
October 30, 2026
Not gonna lie, Iron Chef: The Official Book moves slower than a Sunday morning, and I mean that as both a complaint and a compliment. Fuji Television takes the time to let you live inside the scenes. If you're patient, it pays off big. Recommend for slow-burn lovers, skip if you check your phone every five minutes.
December 3, 2024
Written a quarter century ago this was a fascinating read. The recipes and challenges are cliffhangers in their own right.
The entire history of the Iron Chef franchise with names, dates, dishes, controversies with all of the drama detailed.
I loved the pace and the detail.
The entire history of the Iron Chef franchise with names, dates, dishes, controversies with all of the drama detailed.
I loved the pace and the detail.
April 7, 2023
Fans of the show will find this book informative and fun to read.
March 30, 2013
Iron Chef found me in college, and after that I was hooked. It made me want to cook creatively, and for years after that initial discovery, as I had my own apartment, I made as complicated and tasty recipes as a novice can make in a single pot. After a while, I discovered I had the ability to taste flavor combinations mentally and developed that skill for a while. Eventually, I got married and found that while I enjoyed my wife's cooking, she didn't care for the crazy adventures embodied in mine. And that was that.
You can never capture the excitement of Iron Chef in a book, just as you can never taste the dishes of the past when an idea strikes and you are a particular place and skill level. This book, a great combination of recipes, retrospectives, and profiles, gives a view into that world that will help you remember what Iron Chef was about and who you were when you saw it.
It's a quick, breezy read. If you don't care for one section (say if it's too much of a listing or if you don't care for someone's opinion) it's easy to skip to the next. What truly makes it interesting is the stories of the chefs themselves and how they dealt with the great honor and demands upon them. One of the chef's, during a rough patch of losses when his children were teased and his wife didn't leave the house for embarrassment, bought a dog so he would have one constant ally. Slowly, he learned to relax and make what he wanted to create, becoming better and regretting the times he had been so worried. The lesson that you should relax, be yourself, and create, and you will perform at your highest level is what everyone can take from Iron Chef.
You can never capture the excitement of Iron Chef in a book, just as you can never taste the dishes of the past when an idea strikes and you are a particular place and skill level. This book, a great combination of recipes, retrospectives, and profiles, gives a view into that world that will help you remember what Iron Chef was about and who you were when you saw it.
It's a quick, breezy read. If you don't care for one section (say if it's too much of a listing or if you don't care for someone's opinion) it's easy to skip to the next. What truly makes it interesting is the stories of the chefs themselves and how they dealt with the great honor and demands upon them. One of the chef's, during a rough patch of losses when his children were teased and his wife didn't leave the house for embarrassment, bought a dog so he would have one constant ally. Slowly, he learned to relax and make what he wanted to create, becoming better and regretting the times he had been so worried. The lesson that you should relax, be yourself, and create, and you will perform at your highest level is what everyone can take from Iron Chef.
October 9, 2013
When Iron Chef hit the airwaves, it was a breath of fresh air, with its "over the top" presentation, and its use of a thematic ingredient for the battle. For many years I wondered how much of it was "real", or was it "rigged" like professional wrestling? Well, it appears that it was for real, and all the cooking was actually done in one hour!
The book presents an overview of the series, containing interviews with all the Iron Chefs, coverage of every battle fought, chef recipes, and and a plethora of information related to the show. Photographs of the chefs, cast, and finished dishes, are displayed on almost every page.
Fans of the series will find this book fascinating.
The book presents an overview of the series, containing interviews with all the Iron Chefs, coverage of every battle fought, chef recipes, and and a plethora of information related to the show. Photographs of the chefs, cast, and finished dishes, are displayed on almost every page.
Fans of the series will find this book fascinating.
February 3, 2012
Iron Chef is a classic food TV series. It translates well into a book. I am not a professional chef, but love reading about food and reading recipes. I am hoping osmosis will work. I wish that there were recipes which accompanied the menu and photo selections. I realize I will probably never get my hand on truffles and $1,000 beef (or other expensive and rare ingredients) but I would like to read about what the chefs used. The last chapter contained various successful challengers' restaurant locations and food styles (probably outdated - but nonetheless interesting).
September 10, 2009
A very interesting look at what went on behind the scenes at Iron Chef. Interviews with each of the Iron Chefs along with a comprehensive list of all the battles complete with main ingredient, winner, challenger, etc...
I only wish this was still airing in America - so that I could see them now.
*Also included are some recipes!*
I only wish this was still airing in America - so that I could see them now.
*Also included are some recipes!*
September 11, 2009
this is the greatest book ever written.
Ok really it is not, I just like Iron Chef a whole hell of a lot. It's a fun collection of trivia and battle records from the show, including several recipes (which you'll never be able to make unless you're a millionaire) and biographies of chefs who won battles vs. the Iron Chefs. Plus, it's translated from Japanese, so it's fun to read.
Ok really it is not, I just like Iron Chef a whole hell of a lot. It's a fun collection of trivia and battle records from the show, including several recipes (which you'll never be able to make unless you're a millionaire) and biographies of chefs who won battles vs. the Iron Chefs. Plus, it's translated from Japanese, so it's fun to read.
November 13, 2011
This book brought back fun memories from college. My friends and I got such a kick out of watching this show and the crazy foods and the screwy translations when we were "partying." My favorite one was the eels when they were just throwing them in pots alive and they were all squirming around crazy!
May 8, 2013
It was neat to see some of the very creative dishes that these competing chefs invented, or gave twists to. But, I did not get all that excited about reading of the competitions--possibly because it was mostly the Japanese show (which gave rise to other versions).
June 28, 2007
Yeah, I'm an Iron Chef junkie. The show just can't be beat for pure entertainment, and the book is as much fun as the show.
May 2, 2008
so this is totally japanesee. it's cheesy just like the show. i can't believe the american iron chef sucks so much.
January 8, 2009
AWESOME fun if you loved the show.
September 7, 2009
Interesting background information on the popular cooking show. Obviously translated from Japanese, might have been better in the original.
October 24, 2009
The corniness of the show really does translate to paper.
December 4, 2010
Full of interesting behind the scenes tidbits, full episode listings, and interviews with the Iron Chefs. A must for any fan of the (original Japanese version) of the show.
April 15, 2011
The chef bios were interesting, but the rest wasn't that great. I bought it from a used bookstore so I guess I got my money's worth.
January 6, 2014
Read it in high school when the iron chef was a kooky thing that wasn't Americanized completely yet. Nice info and backgrounds on chefs.
January 19, 2014
The interviews with the cast and people who worked on the show were interesting, but the rest was just fluff.
March 31, 2015
love the show: loved the book.
(counts in 2015 Reading Challenge as book you started and never finished)
(counts in 2015 Reading Challenge as book you started and never finished)
Displaying 1 - 26 of 26 reviews