NOBU: THE COOKBOOK BY NOBUYUKI MATSUHISA

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NOBU: THE COOKBOOK BY NOBUYUKI

MATSUHISA

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NOBU: THE COOKBOOK BY NOBUYUKI MATSUHISA PDF

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Review

"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

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About the Author

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NOBU: THE COOKBOOK BY NOBUYUKI MATSUHISA PDF

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With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.

Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.

While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.

In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.

Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.

Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

Dimensions: 8.70" h x 1.10" w x 10.40" l, 2.90 pounds

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"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

About the Author

NOBUYUKI MATSUHISA was born in Saitama, Japan, and trained as a sushi chef 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 Nobu to open NOBU in New York. There are now thirteen Nobu restaurants in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan and Tokyo.

Most helpful customer reviews

58 of 62 people found the following review helpful. great photography, somewhat impractical

By Sushi_Grrl

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26 of 26 people found the following review helpful. Model of the excellent coffee table cookbook. By B. Marold

'nobu THE cookbook' by Nobuyuki Matsuhisa is Nobu's first cookbook and as he has a new title on the bookstands now, I thought it was high time I got around to reviewing it.

For starters, I must say I rank photographic flash way down on my list of criteria for a good cookbook. I have very little use for cookbooks used to grace a coffee table, since I have no coffee table. So, If impressive looking cookbooks from famous chefs is your cup of tea, then this is an excellent book. Otherwise, it doesn't do a lot for me.

For starters, while the book deals almost exclusively with fish cookery and raw fish dishes, the introductory material on techniques, especially knife techniques is pretty thin. The story on sushi prep is that it takes years to learn everything you need to know about good knife techniques, and we are given but a half a page without even some pictures of the types of knives used in the three techniques described.

I will say that most of the recipes are relatively simple, as long as you have the right skills, but the ingredients for a lot of the dishes are somewhere between difficult and impossible to find. The poster boy for this state of affairs is abalone. Throughout my whole life, I have never seen fresh abalone available on the east coast fishmonger's counter. Now, I suspect this Pacific shellfish is endangered almost to the point of extinction. But, as Bob Kinkaid so eloquently says in his cookbook, high end restaurants can get things which are simply beyond the reach of the average shopper.

If this were a book on classic Japanese cookery, I would have a higher opinion of it, but it is a song to the virtues of Nobu Matsuhisa. It is a very pretty song, well graced with paeons from business partner Robert DeNiro, best bud, Martha Stewart, and about twenty testimonial blurbs from the culinary greats.

If your thing is good books on and about celebrity chefs, buy this book. But, if your interest is Japanese cooking in general, start with Shizuo Tsuji's 'Japanese Cooking, A Simple Art'.

21 of 23 people found the following review helpful. Great food, but labor intensive

By A Customer

While many of the recipes we have tried from this book have produced excellent results, it is not for the novice nor for the cook who cannot find exotic ingredients. We live in the San Francisco Bay area and must make special trips to the Asian seafood markets because the local grocer, although high-end, does not carry the exotic varieties of fish and shellfish that he uses. He does not offer suggestions for substitutions.

The food is very good, but you can tell that this is definitely a vanity cookbook. I don't think most home chefs could use this book - it is definitely for the obsessive foodie who would go to any lengths to prepare his recipes. Good for special occasions or for those who have a lot of time and resources for foods.

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NOBU: THE COOKBOOK BY NOBUYUKI MATSUHISA PDF

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Review

"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

"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

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Nobu restaurants in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan and Tokyo.