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Product Description
Product Description
Nobu Matsuhisa is in a class of his own and his restaurants remain very much the places to eat. In "Nobu West", the first of his books to be written and published originally in English, he collaborates with Mark Edwards, Head Chef at Nobu London to create over 120 Westernised Nobu recipes. Working with seasonal produce in the kitchens of the Nobu restaurants in London, Nobu and Mark have made the unique Nobu repertoire more accessible, simpler and even more delicious. The range of recipes include: Crispy Skin Poussin with Spicy Lemon Garlic, Dover Sole with Spicy Onion Ponzu, Iberian Pork with Soy and Ginger, Mediterranean Shrimp Ceviche, Rice Pizza and Suntory Whiskey Cappuccino. Filled with advice on sourcing and preparing ingredients and essential cooking techniques, the book is immediately more accessible to those less familiar with Japanese food and culture. Enticing photographs of the finished dishes by master Japanese photographer Eiichi Takahashi, as well as numerous step-by-step sequences act as an invaluable guide to the cook and make this one of the most beautiful cookbooks of 2006.
About the Author
Nobuyuki Matsuhisa was born in Saitama, Japan, and trained as sushi chef at Matsuei Sushi in Tokyo. After running restaurants in Peru, Argentina and Alaska, Nobu opened his first restaurant Matsuhisa, in Beverley Hills in 1987. Six years later, Robert De Niro persuaded him to open Nobu in New York. There are now thirteen Nobu restaurants all over the world - in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan and Tokyo. He currently lives in Beverley Hills, close to his Matsuhisa Los Angeles restaurant.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.4 out of 5 stars (9 customer reviews)
13 of 13 people found the following review helpful:
5.0 out of 5 stars
Nobu West, 10 April 2007
By Jose Pires - Published on Amazon.com
This review is from: Nobu West (Hardcover)
We all knew that Nobu Matsuhisa is a great cook, but the way he combined the west cooking with the east and his influences from Peru is just grandious.
I would consider the best book I bought in years. Simple to follow, extremely well documented and the pictures are just marvelous.
For an amateur like me, an excellent purchase to explore further the pleasures of life.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
the man can cook, 15 Mar 2009
By author77 - Published on Amazon.com
I had no problems finding ingredients at a local Japanese market (except I couldn't read the labels on the packaging). I am not an experienced cook, some of the preparations are challenging, but the flavors produced by these recipes are worth the effort.
5.0 out of 5 stars
Very Fine Indeed, 3 Nov 2010
By Cousins - Published on Amazon.com
This review is from: Nobu West (Hardcover)
I have owned this book for a few years and I find myself reaching for it time and time again. Although some reviews say you cannot find certain ingredients I will say with some resource or substitutions you will be fine. I love Nobu, I love the flavor profiles, and I love this book.
My favorites include: Atlantic Cod (if you like the restaurant Black Cod Miso you will like this- pretty easy to make), Toro Miso with Jalapeno Salsa, and Sukiyaki.
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