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Nobu: The Cookbook Hardcover – Illustrated, 8 Feb 2013
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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 --This text refers to an alternate Hardcover edition.
"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
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--Robert de Niro
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