Product Description

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.

Product Details

• Amazon Sales Rank: #144345 in Books
• Published on: 2007-03-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

From Publishers Weekly
Though recreating some of the heavenly dishes from this cookbook is not without its hazards-try finding ingredients like nigari, the concentrated remains from the "crystallization of salt from seawater," at your local grocery store-never mind the hassle: the recipes in this cookbook are so seductive they're almost worth buying a pizza oven, cream gun or Japanese omelet pan for. Take Grilled Sea Trout With Fried Spinach, a two-person operation that combines spicy flash-broiled fish with delicate leaves of tempura spinach; tricky business, to be sure, but the end product is irresistibly moist, crunchy and flavorful. Fish And Chips, Nobu-Style turns the British classic into a crispy cod-and-potato terrine, served alongside traditional malt vinegar. The result is so addictive, it's easy to justify the two days of work. Vegetarians are well served, too, especially by a simple pan of Wood-Roasted Vegetables, wonderful even when baked in a conventional oven instead of over wood. The beautifully designed book is equipped with a glossary of unusual foods and techniques and a small treasury of easy-to-prepare Japanese sauces. Shimmering photographs make even the most complicated recipes seem worth trying-especially for adventurous cooks, and those without the patience to wait for a Nobu reservation.
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About 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.

Customer Reviews

Nobu West
We all knew that Nobu Matsuhisa is a great cook, but the way he combined the west cooking with the east and his influences from Peru is just grandious.

I would consider the best book I bought in years. Simple to follow, extremely well documented and the pictures are just marvelous.

For an amateur like me, an excellent purchase to explore further the pleasures of life.

the man can cook
I had no problems finding ingredients at a local Japanese market (except I couldn't read the labels on the packaging). I am not an experienced cook, some of the preparations are challenging, but the flavors produced by these recipes are worth the effort.

Nobu west
On my purchase order, the book said "new", but when I received the book it looked used. Why is that? All 4 corners were bent.