Nobu now

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Clarkson Potter,
Pub. Date:
English language ed.
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting. As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city. His first book, Nobu: The Cookbook , a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu's repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make. You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel "Fish and Chips" give expression to his ingenious brand of fusion cuisine. For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding. Nobu's inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food. Indeed, the essence of Japanese cuisine--using simple techniques to bring out the flavors in the best of ingredients--is still at the heart of Nobu's cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore--light, modern, clean, and fresh.
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Grouping Information

Grouped Work ID7542264f-daef-98a4-e8f9-b393df5fef7c
Grouping Titlenobu now
Grouping Authormatsuhisa nobuyuki
Grouping Categorybook
Last Grouping Update2019-06-21 01:03:52AM
Last Indexed2019-11-19 04:18:09AM

Solr Details

auth_author2Takahashi, Eiichi.
authorMatsuhisa, Nobuyuki.
author2-roleTakahashi, Eiichi.
author_displayMatsuhisa, Nobuyuki
available_at_wilkinsonTelluride Wilkinson Library
detailed_location_wilkinsonTELL WPL Adult NonFiction
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
ils:.b26057827.i45958671TELL WPL Adult NonFiction641.692 MAT1falsefalseOn Shelftlwnf
itype_wilkinsonAdult non-fiction
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_wilkinson641.692 MAT
owning_location_wilkinsonTelluride Wilkinson Library
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b26057827BookBooksEnglish language ed.EnglishClarkson Potter, [2004]256 pages : illustrations (chiefly color) ; 29 cm.
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b26057827.i45958671On ShelfOn Shelffalsetruetruefalsefalsetrue26, 27, 28, 29, 30
subject_facetCooking (Seafood)
Cooking (Seafood) -- Pictorial works
Cooking, Japanese
Cooking, Japanese -- Pictorial works
Illustrated works
Matsuhisa, Nobuyuki
title_displayNobu now
title_fullNobu now / Nobuyuki Matsuhisa ; photography by Eiichi Takahashi ; [translation, Kyoko Read and Robrt Heffill]
title_shortNobu now
topic_facetCooking (Seafood)
Cooking, Japanese
Matsuhisa, Nobuyuki