Nobu: The Cookbook

Nobu: The Cookbook

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by Nobuyuki Matsuhisa, Robert De Niro, Martha Stewart
     
 

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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

Overview

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.

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 twelve Nobu restaurants in New York, Los Angeles, Malibu, Apsen, Las Vegas, London, Milan and Tokyo.

Editorial Reviews

bn.com
The 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)

Publishers Weekly
Nobuyuki Matsuhisa began his career modestly swabbing floors and carrying fresh fish at Tokyo's venerable Matsuei, where he learned the sushi-making secrets that underpin "Nobu" food. Next he worked in Peru and Argentina, adding Latin-American influences to his repertoire. When he opened his flagship Matsuhisa in Beverly Hills in 1987, it was the first step in the making of an international superstar of Japanese-inspired cooking. The interplay of celebrity with fine dining is important to Matsuhisa. Illustrated by stunning photographs byFumihiko Watanabe, the exciting ideas presented here are challenging and full of expansive knowledge. The compositions range from the relatively simple Oysters with Nobu's Three Salsas to the complex Scallop Filo with Truffle Yuzu Sauce or the signature Latin-style Octopus Tiradito. Many of the dishes present traditional ingredients in fresh interpretations: Chilean Sea Bass with Black Bean (Chinese-style) Sauce, Monkfish P t with Mustard Su-miso Sauce, the Sea Urchin Roe Meringue topped with Frothing Blue Crab, or the Black Cod with Miso (business partner Robert De Niro's favorite). Many of the traditional Japanese and fresh seafood ingredients will be difficult to find. But since more North Americans are being turned on to sushi as a new way to enjoy fresh fish, this is the perfect time to introduce Matsuhisa to a wider audience. (Oct.) Copyright 2001 Cahners Business Information.
Library Journal
Matsuhisa usually called Nobu is an immensely talented chef who now has 13 restaurants around the world, from the original Matsuhisa (his favorite) in Los Angeles and the always packed Nobu in New York City, to Ubon by Nobu in London and Nobu Tokyo. His food draws on his Japanese heritage and training as a sushi chef and the years he spent as a chef in South America, as well as his tenure in the United States with cross-cultural dishes such as Toro with Jalape o, Freshwater Eel and Foie Gras, and Scallop Filo with Truffle Yuzu Sauce. His attractive cookbook features stunning color photographs of every recipe, as well as black-and-white technique and "location" shots. Many of the recipes are not especially complicated, but they depend on pristinely fresh, high-quality and sometimes difficult-to-find ingredients. It's also unfortunate that, as a note in the introduction points out, the cup measures used in the recipes are for Japanese, not American, cups. Nevertheless, this is an essential addition to any collection of chefs' cookbooks. [Good Cook selection.] Copyright 2001 Cahners Business Information.
From the Publisher
"The photos of your food are terrific. But most important, I think, is the story of how you started and who inspired you along the way. It gives insight into who Nobu Matsuhisa is as well as the journey to get where you are today." -Robert De Niro, from the Preface

"I have been at Nobu's restaurants for many years, and the food, the presentations, and the ambience have always surpassed my expectations. Thank you Nobu!" -Martha Stewart

"This cookbook is the very best thing next to having Nobu standing next to you in the kitchen telling you what to do." -Daniel Boulud, Cafe Boulud

You can tell how much fun a city is going to be if Nobu has a restaurant in it." -Madonna

"Truly one of the greatest Japanese chefs. It is great food from a great man." -Emeril Lagasse

"Nobu brilliantly combines flavors and textures of magical ingredients to stimulate the senses. His food is deceptively simple and it is this very subtlety which makes it so special." -Giorgio Armani

"Chef Nobu Matsuhisa's philosophy of perfection and beauty is reflected by the exquisiteness of his cuisine. His dishes are not just nourishment for the body - they are a delight to the senses, and a soothing balm to the spirit." -Thomas Keller, The French Laundry

"Beautiful, educational and inspiring." -Ann Prichard, USA Today

Product Details

ISBN-13:
9784770025333
Publisher:
Kodansha USA
Publication date:
09/07/2001
Edition description:
1 ED
Pages:
196
Product dimensions:
10.56(w) x 8.63(h) x 0.88(d)

Meet 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.

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Nobu the Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I don't know much about this kind of cooking. The book was a gift, and my son-in-law was ecstatic, and he is an excellent cook, so that should be an indication.