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    Nobu: The Cookbook (Hardback) By (author) Nobuyuki Matsuhisa

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    DescriptionWith his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style. In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.


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  • Full bibliographic data for Nobu

    Title
    Nobu
    Subtitle
    The Cookbook
    Authors and contributors
    By (author) Nobuyuki Matsuhisa
    Physical properties
    Format: Hardback
    Number of pages: 196
    Width: 25 mm
    Height: 268 mm
    Thickness: 26 mm
    Weight: 1,093 g
    Language
    English
    ISBN
    ISBN 13: 9784770025333
    ISBN 10: 4770025335
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    B&T General Subject: 240
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    DC22: 641.692
    B&T Modifier: Geographic Designator: 69
    Ingram Theme: CULT/JAPANS
    LC subject heading:
    BISAC V2.8: CKB076000
    DC22: 641.6/92
    BIC subject category V2: 1FPJ
    B&T Approval Code: A97406020
    LC subject heading:
    BISAC V2.8: CKB048000
    LC subject heading:
    LC classification: TX747 .M33 2001
    DC23: 641.692
    Illustrations note
    Full Colour Photography Throughout
    Publisher
    Kodansha America, Inc
    Imprint name
    Kodansha International Ltd
    Publication date
    09 January 2013
    Publication City/Country
    Tokyo
    Author Information
    NOBUYUKI MATSUHISA was born in Saitama, Japan, and trained as a sushi chef in Tokyo. After running restaurants in Peru, Argentina and Alaska, Nobu opened his first restaurant, Matsuhisa, in Beverly Hills in 1987. Six years later, Robert De Niro persuaded Nobu to open NOBU in New York. There are now thirteen Nobu restaurants in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan and Tokyo.
    Review quote
    "The photos of your food are terrific. But most important, I think, is the story of how you started and who inspired you along the way. It gives insight into who Nobu Matsuhisa is as well as the journey to get where you are today." -Robert De Niro, from the Preface"I have been at Nobu's restaurants for many years, and the food, the presentations, and the ambience have always surpassed my expectations. Thank you Nobu!" -Martha Stewart"This cookbook is the very best thing next to having Nobu standing next to you in the kitchen telling you what to do." -Daniel Boulud, Cafe BouludYou can tell how much fun a city is going to be if Nobu has a restaurant in it." -Madonna"Truly one of the greatest Japanese chefs. It is great food from a great man." -Emeril Lagasse"Nobu brilliantly combines flavors and textures of magical ingredients to stimulate the senses. His food is deceptively simple and it is this very subtlety which makes it so special." -Giorgio Armani"Chef Nobu Matsuhisa's philosophy of perfection and beauty is reflected by the exquisiteness of his cuisine. His dishes are not just nourishment for the body - they are a delight to the senses, and a soothing balm to the spirit." -Thomas Keller, The French Laundry"Beautiful, educational and inspiring." -Ann Prichard, USA Today"The best food photography I have ever seen...." -Paul Levy, Wall Street Journal..". part memoir, part manual of techniques and recipes, part glossy picture book ?from nightstand to coffee table and back to kitchen counter." -Gourmet"In his first cookbook, Nobu: the Cookbook, Nobu Matsuhisa shares the secrets of his trend-setting new-style sashimi, his often-copied black cod with miso, and his sea-urchin tempura (a "Tim Zagat favorite!")...Sprinkled among the intriguing recipes and stunning photographs are an aji-to-yuzu glossary, a shopping guide, and helpful tips on how to de-slime octopus and the proper way to eat sushi (d