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Nobu: The Cookbook [Hardcover]

Martha Stewart , Nobuyuki Matsuhisa , Robert De Niro , Fumihiko Watanabe , Kodansha International Ltd
4.3 out of 5 stars  See all reviews (6 customer reviews)
RRP: £25.00
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Book Description

12 Oct 2001
Japanese masterchef Nobu Matsuhisa's unique dishes combine the skills and ingredients of classical Japanese cuisine with an acceptance of western influences. This cookbook contains more than 50 fish and seafood dishes, including a whole chapter dedicated to sushi.

Frequently Bought Together

Nobu: The Cookbook + Nobu West + Nobu Now
Price For All Three: £64.00

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  • Nobu West £30.00
  • Nobu Now £17.00

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Product details

  • Hardcover: 200 pages
  • Publisher: Quadrille Publishing Ltd; 1st edition (12 Oct 2001)
  • Language: English
  • ISBN-10: 1903845203
  • ISBN-13: 978-1903845202
  • Product Dimensions: 2.3 x 22 x 27 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 186,347 in Books (See Top 100 in Books)

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Amazon Review

Excruciatingly chic to the highest degree, the playground of film stars and supermodels, the restaurants of the Nobu chain are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Noboyuki Matsuhisa, who, with unusual experiences in Peru, Argentina and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur Robert de Niro happened to wander. During those years on the Pacific coast Nobu had begun to experiment, combining the pure, fresh, uncomplicated flavours of sushi with the Western flavours of garlic, chilli and coriander. As his clientele moved upscale, these were complemented by luxury ingredients such as truffles and caviar. Nobu the Cookbook represents the current state of play. Exquisite, expensive and breathtakingly stylish, this is food designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the "New-Style Sushi", in which dressed raw fish is given a sizzling dressing of hot oil; and the beautiful "Black Cod with Miso", marinated in sake, mirin and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger.

There are aspects of this cooking, however, which for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus (rather more challenging than dropping a lobster into boiling water)? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian toothfish and which is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson


"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 Boulud You 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 --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
In the past year I did manage to buy quite a few cooking books. This one was one of the very first. The book making is fantastic: beatiful pictures of the plates and ingredients. Great details about the cook (in line with this new trend of life used to explain the why's of the recipes). Gorgeous recipes ... but ... ingredients are very difficult to find where I live. More so for the most interesting recipes. As ingredients are fundamental to this book, this results in frustation. I have so far not tried a single recipe in almost 6 months. I bought the book as a memory of Nobu in London where I had one of the most memorable dinners. The recipes seems faithful, so they should be also memorable.
Before buying, check if you can find the ingredients. If so, but it immediatly ... otherwise, look elsewhere.
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2 of 2 people found the following review helpful
3.0 out of 5 stars Fabulous coffee table book 5 May 2005
Like the other reviewer, I purchsed this book over a year ago, and still havent tried any of the recipies. I remember going throught the book, and thinking "Why did I buy it,I will never be able to find the ingredients" I think thats the problem with some restaurant cookbooks, they assume that the average Joe Soap will be able to find all the exotic ingredients that they source. However, it is a lovely book, well laid out with classy pictures. The different marinade and sauce recipes are lovely, even if all you can find to put with them is monkfish. If anything, this book will give you ideas.
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2 of 2 people found the following review helpful
4.0 out of 5 stars 'ingredients problems' you say? 24 Aug 2006
By miss g
you should be able to find most ingredients if you try the japan centre in piccadilly or walk around china town in soho.
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