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1 Home & Garden Cooking and Food- Japanese

This title in other editions

Nobu the Cookbook

by

Nobu the Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Nobu Matsuhisa should need little introduction. With his multinational and ever expanding empire of twelve restaurants in the United States, United Kingdom, Italy and Japan — others will be coming soon to Paris and Sydney —he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. This is the man, after all, who has lured legions of celebrities — regulars include Robert De Niro, Tom Cruise and Nicole Kidman, Barbara Streisand, Giorgio Armani, Demi Moore, Madonna...the list goes on — with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American, cooking.

In Nobu: The Cookbook — his first book in any language — Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's oceans have to offer. He has presented fifty original recipes for fish and seafood that include all the signature dishes — Matsuhisa Shrimp, Live Octopus Tiradito, Squid Pasta, Black Cod (De Niro's favorite), New Style Sashimi and Sashimi Salad (Tom Cruise's favorite). There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a special chapter about alcoholic accompaniments.

Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently, Giorgio Armani in Milan. His friends also appear in the book. There is a foreword by De Niro, an introduction by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.

Synopsis:

With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos.

Synopsis:

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.

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.

Product Details

ISBN:
9784770025333
Subtitle:
The Cookbook
Foreword:
Watanabe, Fumihiko
Photographer:
Watanabe, Fumihiko
Foreword by:
Stewart, Martha
Foreword:
Stewart, Martha
Author:
Niro, Robert de
Author:
null, Robert
Author:
Stewart, Martha
Author:
De, Robert
Author:
Matsuhisa, Nobuyuki
Author:
null, Martha
Author:
De Niro, Robert
Author:
null, Nobuyuki
Translator:
Stewart, Martha
Author:
Holland, Laura
Publisher:
Kodansha USA
Location:
Tokyo
Subject:
Japanese
Subject:
Food
Subject:
Cookery (seafood)
Subject:
Cookery, japanese
Subject:
Specific Ingredients - Seafood
Subject:
Regional & Ethnic - Japanese
Subject:
Wine | Cooking | Japanese
Subject:
Food and Wine | Cooking | Japanese
Subject:
Food & Wine | Cooking | Japanese
Subject:
Cooking and Food-Japanese
Subject:
Food & Wine
Copyright:
Edition Number:
1st ed.
Series Volume:
189
Publication Date:
20010907
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
150 color and 30 b/w photos
Pages:
196
Dimensions:
10.54x8.68x1.03 in. 2.41 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Regional and Ethnic » Japanese
Humanities » Philosophy » General
Science and Mathematics » Mathematics » General

Nobu the Cookbook Used Hardcover
0 stars - 0 reviews
$15.95 In Stock
Product details 196 pages Kodansha International (JPN) - English 9784770025333 Reviews:
"Synopsis" by , With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos.
"Synopsis" by , 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.

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