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Nobu West Hardcover – 20 Oct 2006

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Product details

  • Hardcover: 256 pages
  • Publisher: Quadrille Publishing Ltd (20 Oct 2006)
  • Language: English
  • ISBN-10: 1844003256
  • ISBN-13: 978-1844004027
  • Product Dimensions: 22.3 x 2.6 x 28.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 197,915 in Books (See Top 100 in Books)

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Product Description

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

2 of 2 people found the following review helpful By Jeff S Jones on 31 Oct 2012
Format: Hardcover
As an addict and fan of Japanese food and having visited Nobu's London and LA restaurants I thought i'd take the plunge and buy this book. I'm surprised how straight forward and accessible the recipes are. Having owned this for two years, it has become one of my most well worn, tried and tested books. I make large batches of the sauces and use them to knock up amazing meals in the time it takes to steam my rice.
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Format: Hardcover
This is a great cookbook. The only negative is that there are a lot is sub recipes within each recipe. But, the end results are worth it!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 16 reviews
14 of 14 people found the following review helpful
Nobu West 10 April 2007
By Jose Pires - Published on Amazon.com
Format: 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.
6 of 7 people found the following review helpful
the man can cook 15 Mar 2009
By author77 - Published on Amazon.com
Verified Purchase
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.
3 of 4 people found the following review helpful
Very Fine Indeed 3 Nov 2010
By Cousins - Published on Amazon.com
Format: 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.
1 of 1 people found the following review helpful
Just perfect 13 Jan 2013
By Łukasz - Published on Amazon.com
Format: Hardcover Verified Purchase
I seen it before and think "I have to get it" and here we are the book is just perfect, epic recpies, beatiful pictures i recomend it to everyone
1 of 1 people found the following review helpful
Japanese-Western Fusion at it's Best 18 Mar 2012
By Jack Donachy - Published on Amazon.com
Format: Hardcover
Nobu Matsuhisa is an innovator, and his book "Nobu West" is filled with inspired combinations of ingredients - not to mention wonderful photography depicting fresh, imaginative presentations. While most of the items he refers to can be found in even smaller cities (Anchorage, Alaska, for example), or on line, it is true that for some, obtaining the ingredients will be challenging. Readers who incorporate Nobu's spirit of experimentation and innovation will love this book! We live in a remote Alaskan village 200 miles north of the Arctic Circle. Among the 100-plus recipes in this book, there are few we can recreate exactly as they're described, but with creative substitutions, this book has inspired us to cook up many remarkable dishes. From appetizers to salads to entrées to desserts, this book will inspire seasoned cooks to explore new tastes, textures and ingredients.
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