Nobu West

Nobu West

by Nobu Matsuhisa
     
 

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

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Overview

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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Product Details

ISBN-13:
9780740765476
Publisher:
Andrews McMeel Publishing
Publication date:
03/01/2007
Pages:
256
Product dimensions:
9.00(w) x 11.30(h) x 1.00(d)

Meet the Author

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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