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. schovat popis
What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu’s restaurant empire. The book introduces an exotic line-up of finger foods and party dishes with South / American, and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurant’s Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch. More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.
Gives an exhilarating taste of how his repertoire has developed, constantly expanded by his travels and experience, as well as the rich cross- fertilisation with cuisines of the nations in which his empire now operates.
Featuring over 120 Westernised Nobu recipes, this work includes: 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. It features advice on sourcing and preparing ingredients and essential cooking techniques.
Originally published in Japanese in 2014 by Diamond Inc. as The smiling faces of my guests mean everything--Copyright page.
Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques--from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.--to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.