Nobu West

Front Cover
Andrews McMeel Publishing, 2007 - Cooking - 256 pages
I always put something special in my food-my heart, or kokoro as we say in Japanese-and, you, of course, must put your own heart into your own cooking." --Nobu Matsuhisa

* Nobu is one of the most loved and best-known celebrity chefs in North America, respected as a culinary innovator of easily prepared, culturally fused Japanese cuisine.

Nobu draws upon his extensive training in Tokyo and his life abroad in Peru, Argentina, and Alaska, as well as his own Michelin-rated, award-winning restaurants worldwide, to create unusual and ingenious East-meets-West dishes like Chilled Pea Shoot Soup with Caviar, Oysters with Pancetta, Iberian Pork Shabu Shabu, and the Japanese Mojito, which herald his ability to explore a confluence of cultures and tastes.

Nobu style is synonymous with flexibility, freshness, quality, and above all, simplicity. Nobu West is for cooks of all experience levels, providing advice; descriptions of unfamiliar flavorings, ingredients, and techniques; and helpful step-by-step illustrations along with tantalizing, full-color photographs.

 

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Nobu West

User Review  - Not Available - Book Verdict

Though recreating some of the heavenly dishes from this cookbook is not without its hazards-try finding ingredients like nigari, the concentrated remains from the "crystallization of salt from ... Read full review

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Brilliant at the restaurant. Brilliant in my kitchen later that week.

Contents

hot appetizers
34
Oysters with Pancetta
40
Spicy Quail Tempura
47
Atlantic Cod Halibut and Salmon with Saikyo
176
Toro Steak with Balsamic Teriyaki Sauce
183
rice sushi and noodles
189
Nigiri Sushi EuropeanStyle
195
Chicken and Prawn Spicy Garlic Don
203
desserts
210
Chestnut Brûlée with Chocolate Sorbet
217
Plum Wine Tagliatelle
224
desserts
228
Sº UCES
242
Sa UCES
244
glossary
250
Copyright

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Page 255 - This is a white root also known as mountain yam or mountain potato. It is cut into crisp slices as a crunchy accent to roe sushi, or grated and made into a cold porridge.
Page 254 - seven-spice mixture" is a snappy collection of seven dried and ground flavors...

About the author (2007)

Nobuyuki Matsuhisa owns more than fifteen restaurants worldwide in such cities as Miami, Aspen, Las Vegas, Dallas, London, Milan, Tokyo, and Hong Kong. Previous cookbooks include Nobu and Nobu Now. He lives in Beverly Hills. Mark Edwards is the head chef of Michelin-starred Nobu London. Photographer Eiichi Takahashi won the 2006 James Beard photography award for Nobu Now.

Nobuyuki Matsuhisa owns more than fifteen restaurants worldwide in such cities as Miami, Aspen, Las Vegas, Dallas, London, Milan, Tokyo, and Hong Kong. Previous cookbooks include Nobu and Nobu Now. He lives in Beverly Hills. Mark Edwards is the head chef of Michelin-starred Nobu London. Photographer Eiichi Takahashi won the 2006 James Beard photography award for Nobu Now.

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