Nobu Matsuhisa

Nobu Now

Nobu Matsuhisa, 2004

Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. His ever-expanding empire of fabulously fashionable restaurants in the USA, UK, Italy and Japan now numbers thirteen and they still remain very much THE places to eat and to be seen in each of those cities. In Nobu Now, he gives readers an exhilarating taste of how his repertoire has developed, constantly expanded by his travels and experience, as well as the rich cross-fertilization with cuisines of the nations in which his empire now operates. For the first time, Nobu ventures beyond his favourite seafood into meat and poultry dishes, applying his usual principles and using his signature sauces, as in his Kobe Beef with Anticucho sauce and Foie Gras with Miso. For the vegetarian, there are treats like Tomato and Vegetable Ceviche, Watercress and White Asparagus Salad with Watercress Dressing and Avocado Egg Pudding while the desserts section really underscores the breadth and diversity of his repertoire. The art of using very simple techniques to bring out the latent flavours in the very best of ingredients is still at the heart of Nobu's cooking. In Nobu Now he amply demonstrates the essence of Japanese cuisine and quite how far this tenet can be applied. The result is the food that his legions of admirers all over the world absolutely adore — light, modern, clean and fresh. Подробнее

Nobu West

Nobu Matsuhisa, 2006

Featuring over 120 Westernised Nobu recipes, this work includes: crispy skin poussin with spicy lemon garlic, dover sole with spicy onion ponzu, iberian pork with soy and ginger, mediterranean shrimp ceviche, rice pizza and suntory whiskey cappuccino. It features advice on sourcing and preparing ingredients and essential cooking techniques. Подробнее

Nobu Matsuhisa

Книги

Художественная литература

Фантастика

Детектив

Детская литература

Юмор. Комиксы.

Кулинария

Эротика и секс (18+)

Семья