Free PDF Nobu: The Cookbook, by Nobuyuki Matsuhisa
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Nobu: The Cookbook, by Nobuyuki Matsuhisa
Free PDF Nobu: The Cookbook, by Nobuyuki Matsuhisa
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Review
"Beautiful, educational and inspiring." ?Ann Prichard, USA Today"The best food photography I have ever seen...." ?Paul Levy, Wall Street Journal"... part memoir, part manual of techniques and recipes, part glossy picture book?from nightstand to coffee table and back to kitchen counter." ?Gourmet"In his first cookbook, Nobu: the Cookbook, Nobu Matsuhisa shares the secrets of his trend-setting new-style sashimi, his often-copied black cod with miso, and his sea-urchin tempura (a "Tim Zagat favorite!")…Sprinkled among the intriguing recipes and stunning photographs are an aji-to-yuzu glossary, a shopping guide, and helpful tips on how to de-slime octopus and the proper way to eat sushi (dip the topping, not the rice)." ?New York Magazine"... the exciting ideas presented here are challenging and full of expansive knowledge." ?Publishers Weekly"Those who pursue the pleasures purveyed by Nobu will find this cookbook to be a highly polished gem, and will be able to treat their guests to a symphony of texture and flavors." ?Sacramento Bee"A hot seller with chefs." ?The Province"A array of seafood dishes to amaze you." ?The Post and Courier"The cookbook is a work of art, as are the dishes in it." ?Norwich Bulletin"... reveals the secrets of his cooking and indeed the essence of all Japanese cuisine." ?Espritline.com"An essential addition to any collection of chefs' cookbooks." ?Library Journal"... stunning and well-designed with loads of gorgeous color photographs of wonderful looking dishes." ?Los Angeles Daily News"The book may be worth owning on the merits of its photographs alone...." ?John Martin, The Bloomsbury Review"The instructions for constructing his beautifully compiled dishes are surprisingly easy...." ?Decanter"The full-color photos make you hungry; the step-by-step directions are thorough." ?Cathy Thomas, Orange Country Register"Nobu Matsuhisa's masterpiece of wonderfully detailed dishes showcases his art of combining cultures." ?Rita DeMontis, Toronto Sun"... the book shows off the beauty of his Asian fusion creations." ?Gita Sitaramiah, St. Paul Pioneer Press"... this beautifully photographed book provides a range of authentic recipes (mostly seafood) with good detail and tips." ?Marilynn Marter, Philadelphia Inquirer"In addition to the expected array of cuisine, Nobu educates the reader.... Japanese ingredients, equipment and cutting techniques are demystified." ?GlobalChefs: The Culinary Online Magazine Written by Chefs"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
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About 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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Product details
Hardcover: 200 pages
Publisher: Kodansha International; 1 edition (February 8, 2013)
Language: English
ISBN-10: 156836489X
ISBN-13: 978-1568364896
Product Dimensions:
8.6 x 1 x 10.5 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
48 customer reviews
Amazon Best Sellers Rank:
#296,083 in Books (See Top 100 in Books)
This cookbook has beautiful pictures that show off this great collection of Nobu recipes. The recipes are well written and easy to follow. You don't have to be a gourmet cook to make them. I don't care for sushi myself but many of the other recipes sound really good! Some reviewers mention the hard-to-get ingredients but even if you live in a small town like I do you can order most of the seasonings online. Just do a search under Asian food and you will find several online stores with reasonable prices. As for the exotic fish, just substitue any similar fish from your local market! Don't let the recipe ingredients intimidate you and you will really enjoy this cookbook!
I first discovered Nobu Matsuhisa's talent when I went to his restaurant, Matsuhisa, in LA. I was truly amazed by the quality of the dishes and his creativity. Hence, I was more than excited to learn that he had a cookbook.This book is made for cooks of all levels. All the techniques and ingredients are thoroughly explained and the recipes are complicated enough to make interesting dishes. Nobu Matsuhisa also lets you into his life and accomplishments. Quite impressive!I also liked the list of Japanese grocerie stores available by neighborhood. I went to one, Mitsuwa, and was really impressed with the quality of the fish.I'm very glad I got this book. I'm still gonna stop by Matsuhisa every time I'm in LA but now, I can impress my guests with a "Nobu" dish.
I love this cookbook! I love to cook and eat food from all cultures! The recipes are easy to follow and taste amazing! Highly recommended!http://www.amazon.com/Nobu-The-Cookbook-Nobuyuki-Matsuhisa/dp/156836489X?ie=UTF8&redirect=true&ref_=cm_cr_ryp_prd_ttl_sol_2
Wonderful plate presentations. Recipes are more for the experienced cook. Obviously, reading and actually executing the recipes are totally different things. Procedures appear simple but technique will play a very important role in Nobu's dishes. If you're a beginner and interested in Nobu's type of cuisine, get your copy and practice, practice, practice! Ingredients are not easy to get (hard to find and/or expensive).
I love this book. Photography is elegant and the plating is a 10. Love all the sauce recipes supplied. I"m always looking for new ideas and this book is really an inspiration.
Great book for Nobu fans. Tells his story and philosophy about being a chef and his cooking. Explains in detail how to make his world famous sauces. Very honest and detailed recipes shared including his top dishes. I've eaten at his restaurant a few times and the recipes, if followed correctly, taste pretty darn close.
A great cookbook! Not only does it give you the recipe but also gives you an insight into the chef and the dish! Overall, one of the best cookbooks we have purchased ... and we have a lot of cookbooks!
Everything he does is perfection
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