{"product_id":"nobu-the-cookbook-hardcover","title":"Nobu: The Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eNobuyuki Matsuhisa\u003c\/b\u003e (Author), \u003cb\u003eRobert de Niro\u003c\/b\u003e (Preface by), \u003cb\u003eMartha Stewart\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eWith his multinational and ever expanding empire of thirteen restaurants, \u003ci\u003eNobu\u003c\/i\u003e Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, \u003ci\u003eNobu\u003c\/i\u003e The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eNobu\u003c\/i\u003e's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. \u003cp\u003e\u003c\/p\u003eWhile simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, \u003ci\u003eNobu\u003c\/i\u003e Style. \u003cp\u003e\u003c\/p\u003eIn all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all \u003ci\u003eNobu\u003c\/i\u003e's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make \u003ci\u003eNobu\u003c\/i\u003e's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. \u003cp\u003e\u003c\/p\u003eThroughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. \u003cp\u003e\u003c\/p\u003eFeaturing a preface by Robert De Niro, a foreword by Martha\u003cbr\u003eStewart and an afterward by Japanese actor Ken Takakura, \u003ci\u003eNobu\u003c\/i\u003e The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike. \u003cp\u003e\u003c\/p\u003eTantalizing seafood recipes from the kitchens of a superchef.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNobuyuki Matsuhisa\u003c\/b\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.5 x 8.6 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 08, 2013\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51771499282720,"sku":"9781568364896","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/6e28be5b9990f9d6688143e958b0b1b2.webp?v=1780387676","url":"https:\/\/ebocreations.com\/products\/nobu-the-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}