Nobu Miami: The Party Cookbook

Overview


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...

See more details below
Hardcover
$27.69
BN.com price
(Save 30%)$39.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (10) from $16.34   
  • New (6) from $24.93   
  • Used (4) from $16.33   
Sending request ...

Overview


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 restaurants 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.

Read More Show Less

Editorial Reviews

Publishers Weekly

Duck "sushi," foie gras croquettes with yuzu marmalade, octopus carpaccio-such elaborate yet playful creations from Nobu Matsuhisa's Miami outpost would fit in at any trendy party. Matsuhisa and his Miami executive chef, Buckley, offer this thoughtful interplay of cuisines, with Latin American ingredients incorporated into Japanese dishes and vice versa, all executed with Buckley's European precision but infused with the colorful, fun approach that always inspires chefs in Miami. Chapters divide the book into finger foods, such as stuffed cucumber and sliders made with Kobe beef and daikon radish "buns"; larger dishes for luncheons and dinners (amped-up fish and chips; spicy marinated grilled short ribs); and, of course, an array of exotic desserts like banana harumaki with dulce de leche. Overall, most recipes have relatively few steps, but preparation methods and the multitude of unusual ingredients required are likely to daunt home cooks without a big budget and a kitchen full of assistants. Still, this gloriously photographed book will attract readers interested in the genesis of these dishes and ways to think about their flavors. (Nov.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Now known internationally as Nobu, chef Matsuhisa has over 20 restaurants worldwide. In his fourth cookbook, he highlights his Miami Beach, FL, restaurant with Buckley, the executive chef. The party dishes look like works of art, with each recipe illustrated with at least one beautiful color photo. The chapters are divided by party subjects-"Finger Foods" (Smoked Tofu with Tomato, Shiso, and Basil), "Luncheons" (Bahamian Conch Salad), "Intimate Dinners" (Slow-Cooked Foie Gras in Pinot Noir), "Nobu Classics" (Creamy Spicy Key Largo Pink Shrimp), and "Desserts" (Lucuma, Chocolate, Espresso, and Banana). It is surprising that there are only nine recipes for cocktails, but they, too, are unusual-a Melbourne Mule with kiwi, rum, and ginger beer. A glossary defines the unusual ingredients, which may be expensive and difficult to obtain. Matsuhisa and Buckley succeed in melding cuisines from diverse cultures in an eye-catching cookbook. Recommended for public and academic libraries.
—Christine Bulson

Read More Show Less

Product Details

  • ISBN-13: 9784770030801
  • Publisher: Kodansha USA
  • Publication date: 11/1/2008
  • Pages: 192
  • Sales rank: 501,362
  • Product dimensions: 8.60 (w) x 10.40 (h) x 1.20 (d)

Meet the Author

Born in Japan, NOBU MATSUHISA was classically trained in a sushi restaurant in Tokyo before he headed to Peru. Subsequently, he ventured to Buenos Aires, Alaska and Los Angeles, where he opened his restaurant, Matsuhisa, in 1987. In 1994, he opened Nobu in New York City, in partnership with actor Robert De Niro. The Los Angeles Times named Chef Nobu one of Southern Californias Rising Stars in 1998; the James Beard Foundation inducted him into Whos Who of Food and Beverage in America in 2002, and also nominated him for Outstanding Chef in 1997, 1999, 2000, 2001, 2002, 2003 and 2004. Nobu Matsuhisa has 22 restaurants in more than ten different cities around the world, including 12 in the United States.

THOMAS BUCKLEY worked with Daniel Boulud, Ferran Adria and Jean-Georges Vongerichten before joining Nobu Miami. He is an executive chef who not only interprets his masters cuisine but also brings his own creativity into the kitchen with his knowledge of local ingredients.

Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodanshas Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)