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Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting.
Clarkson Potter
October 2005
256 pages ISBN: 0307236730 Hardcover
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Cookbooks
As one of the most celebrated chefs today, Nobu Matsuhisa
is also one of the most international. His ever-expanding
worldwide empire of fashionable restaurants now numbers
thirteen, and they remain very much the places to eat and
to be seen in each city. His first book, Nobu: The Cookbook, a collection of
his favorite seafood recipes, was an international
bestseller. Nobu Now presents an exhilarating taste of how
Nobu’s repertoire has continued to develop, enriched by his
travels and experience in South America, the United States,
and Europe, and by the cuisines of the nations in which his
restaurants operate. Reflecting a new emphasis on fewer
ingredients and a more home-cook-friendly sensibility, the
dishes in Nobu Now are more inviting than ever to make. You will find unique delights such as King Crab White
Soufflé and Octopus Carpaccio, with nods to Western haute
cuisine in dishes like Baby Turban Shells with Escargot
Butter Sauce. A Mediterranean flair is evident in White
Fish Somen with Pomodoro Sauce and in Black and Red Rice
Risotto. Recipes such as Coriander Soba and Sea Eel "Fish
and Chips" give expression to his ingenious brand of fusion
cuisine. For the first time Nobu ventures beyond seafood and shares
the exquisite meat and poultry dishes he has crafted,
including Kobe Beef New-Style Sashimi and Lamb Chop with
Miso Anti-Cucho Sauce. For the vegetarian, there are treats
like Fruit Tomato and Vegetable Ceviche, Mushroom Toban
Yaki, and Avocado Egg Pudding. Nobu’s inspired desserts also encompass a broad reach of
intriguing flavors and textures. Bamboo Jello and Banana
Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup
with Apricot Ice Cream and Fruit Sake remind us of the
basic Japanese sensibility underpinning all his food. Indeed, the essence of Japanese cuisine--using simple
techniques to bring out the flavors in the best of
ingredients--is still at the heart of Nobu’s cooking. In
Nobu Now he demonstrates how widely and how
beautifully this tenet can be applied, resulting in the
food that his admirers adore--light, modern, clean, and
fresh.
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