Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. His ever-expanding empire of fabulously fashionable restaurants in the USA, UK, Italy and Japan now numbers thirteen and they still remain very much THE places to eat and to be seen in each of those cities. In Nobu Now, he gives readers an exhilarating taste of how his repertoire has developed, constantly expanded by his travels and experience, as well as the rich cross-fertilization with cuisines of the nations in which his empire now operates. For the first time, Nobu ventures beyond his favourite seafood into meat and poultry dishes, applying his usual principles and using his signature sauces, as in his Kobe Beef with Anticucho sauce and Foie Gras with Miso. For the vegetarian, there are treats like Tomato and Vegetable Ceviche, Watercress and White Asparagus Salad with Watercress Dressing and Avocado Egg Pudding while the desserts section really underscores the breadth and diversity of his repertoire. The art of using very simple techniques to bring out the latent flavours in the very best of ingredients is still at the heart of Nobu's cooking. In Nobu Now he amply demonstrates the essence of Japanese cuisine and quite how far this tenet can be applied. The result is the food that his legions of admirers all over the world absolutely adore - light, modern, clean and fresh.

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Product details

Hardcover: 256 pages
Publisher: Quadrille Publishing Ltd; 01 edition (5 Nov. 2004)
Language: English
ISBN-10: 1844001148
ISBN-13: 978-1844001149
Product Dimensions: 22.7 x 3 x 28.7 cm
Average Customer Review: 2 customer reviews
Amazon Bestsellers Rank: 315,371 in Books (See Top 100 in Books)
- #408 in Books > Food & Drink > National & International Cookery > Other Asian

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Product description

From the Publisher

The long awaited follow-up to the bestselling Nobu - The Cookbook from one of the world's hottest chefs. This new book includes recipes on meat, poultry and vegetarian dishes as well as seafood. Stunning full-page photography really captures the heart and soul of Nobu and his cooking as well as detailed step-by-step sequences of photographs that give a real insight into Nobu's technique.

About the Author

Nobuyuki Matsuhisa was born in Saitama, Japan, and trained as a sushi chef at Matsuei Sushi in Tokyo. After running restaurants in Peru, Argentina and Alaska, Nobu opened his first restaurant, Matsuhisa, in Beverly 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 Beverly Hills, close to his Matsuhisa Los Angeles restaurant.

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monika

Excellent book

16 February 2018

Format: HardcoverVerified Purchase

Fantastic recipies and wonderful pictures
Quick shipping

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D. Arnold

Too nice to read

7 January 2011

Format: Hardcover

This book is absolutely beautiful to look at and the recipes are stunning. You'll find it hard to make anything in it however as you'll need architectural construction techniques and ingredients only found in Japan but it all looks lovely. The book's so aesthetically perfect that we've only opened it once and are now frightened of damaging it. Best left in a dark cupboard I'd suggest.

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Amazon.com: 14 reviews

Driftwood

Nice cookbook

23 March 2017 - Published on Amazon.com

Verified Purchase

Clear and concise recipes. Beautiful illustration. Highly recommended.

Aida

... book gives you a hint on how to cook like them. Great pictures

19 November 2015 - Published on Amazon.com

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I lve Nobu restaurants and this book gives you a hint on how to cook like them. Great pictures!

August York

Five Stars

3 April 2015 - Published on Amazon.com

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Great article!

Sherran Blair

Five Stars

2 December 2016 - Published on Amazon.com

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An exceptional experience

Ray.R

Five Stars

28 February 2015 - Published on Amazon.com

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Good

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Nobu Now Hardcover – 5 Nov 2004

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