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From Barnes & NobleThe Barnes & Noble Review
Arguably one of the world's best cooks, Nobu Matsuhisa has elevated Japanese cuisine to a new level. In any of his 13 restaurants around the world, his sushi look like perfect little mosaics, the quality of the fish is impeccably fresh, and influences from North and South America (coriander, jalapeño) invigorate the classics.
No wonder his restaurants attract devoted celebrities like Andre Agassi, Robin Williams, Giorgio Armani, Bill Clinton, and Nobu's business partner Robert De Niro. Writes Madonna in one of the celebrity blurbs on the book jacket: "You can tell how much fun a city is going to be if Nobu has a restaurant in it."
This glossy cookbook, with introductory remarks by Martha Stewart and De Niro, delivers more than 50 Nobu recipes using fish, including trademark dishes like Black Cod and New Style Sashimi. There are thoughtful notes on preparing abalone, octopus, and squid and a whole chapter devoted to sushi. There are also little essays that tell the story of how Nobu started and who inspired him along the way.
Fans of the Nobu restaurants will be wowed by the photographs by Fumihiko Watanabe and the overall presentation of the dishes; adventurous seafood cooks will be similarly impressed. Home cooks should note that although the measurements are both in metric and American units, the cup measurements are based on the Japanese cup. (Happily, not too many recipes require cup measurements.) (Ginger Curwen)