Fantastic party food by Nobu, one of the best chefs in the world, and Thomas, his rockin' Miami chef! --Jamie Oliver
Unbelievable! Nobu strikes again! His culinary brilliance and his utterly sensual approach to gastronomy are once again on full display in The Party Cookbook. Truthfully if I only had one meal left in life, it would be feasting on Nobu's extraordinary food!!! --Charlie Trotter
I am always excited to see new recipes that emphasize natural flavours and fresh ingredients. Nobu Miami: The Party Cookbook introduces the home cook to exotic ingredients from Asia and South America that are prepared in a relaxed, yet elegant manner. The recipes are approachable, delicious and destined to become family favourites. --Thomas Keller
About the Author
Nobu is one of the most talked-about restaurateurs and chefs in the world, in 2002, the James Beard Foundation inducted Nobu into The Who's Who of Food & Beverage. He has restaurants in more than 10 different cities around the world. Born in the fishing village of Scarborough, Thomas Buckley worked with such luminaries as Daniel Boulud, Ferran Adrià, and Jean-Georges Vongerichten before joining Nobu's elite company. Buckley has been executive chef at the Miami outpost of Nobu since its opening. Masashi Kuma was nominated for a James Beard Award for his photography in Kaiseiki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant. With forewords by Daniel Boulud & Ferran Adrià.