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Nobu Now (Englisch) Gebundene Ausgabe – 5. November 2004

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  • Gebundene Ausgabe: 256 Seiten
  • Verlag: Quadrille Publishing Ltd (5. November 2004)
  • Sprache: Englisch
  • ISBN-10: 1844001148
  • ISBN-13: 978-1844001149
  • Größe und/oder Gewicht: 22,1 x 2,5 x 28,6 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 119.734 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Nobu Now, by food master and restaurateur Nobuyuki Matsuhisa, is a challenging book for the cook in this sense: Can you even begin to find these ingredients? And, having found the ingredients, can you decipher the code-written recipes well enough to come anywhere near the picture-perfect results tantalizing you on page after page? You just might be better off booking a reservation into one of the dozen Nobu restaurants scattered about the world and let seasoned professionals ease you in to a world of food that descends from the heart of Japanese fairy tales.

If this isn't a cookbook but a food book come to us mere mortals from the absolute heights of food porn, well, what a delicious book it is. Why take home a copy of the menu from Nobu when you can take home the book and page through so many glorious and exotic food possibilities, Hamo and Foie Gras with Japanese Truffle Sauce, say. "I am proud," Nobu Matsuhisa writes, "that Nobu cuisine remains, beyond any doubt, quintessentially Japanese... as I have explored ingredients in those other countrues, and as I have learnt from their cuisine... this style has acquired a greater simplicity, and has come to display a kind of serenity." Praise must be shared with photographer Eiichi Takahashi who has managed to capture this serenity in stunning photos.

Nobu Matsuhisa is like those few mountaineers who are so far beyond anyone else's skill level that, should they get in trouble on a mountain, there's no one on earth with enough talent to rescue them. Nobu exists in a world of his own making. Nobu Now is the proof in the pudding. --Schuyler Ingle -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.


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.

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Von Nomster am 2. August 2015
Format: Gebundene Ausgabe
This is my third Nobu cookbook, and I don't buy them because they look cute on the coffee table. Particularly this one is my go-to book for everyday dinners. It is full of yummy, healthy and exciting recipes with perfectly affordable stuff as the main part of the dish: you will find a lot of tuna, shrimp, sardine and beef recipes.

All you need is a good stock of basic Japanese ingredients (soy sauce, sake, yuzu juice) and access to decent fish. You shouldn't take ALL the ingredients to heart: the last two items on the list are often for garnish purposes only. It doesn't have to be Kobe beef, just use good quality steak instead. Really unattainable ingredients can be successfully substituted (even Google doesn't know where to get this mysterious moromi miso, so I just use my regular shiro miso and it works splendidly). On the other hand, some never-heard-of ingredients are in fact very easy to find once you give it a try: for example, here at amazon.

The recipes are described step-by-step and are easy to follow, most of them take 30 minutes or less. There are no exotic machines involved: a sharp knife, a pot with a tight lid and a frying pan are perfectly sufficient.
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32 von 34 Kunden fanden die folgende Rezension hilfreich
For the coffee table, not your kitchen. 20. Juli 2006
Von I. Seligman - Veröffentlicht auf
Format: Gebundene Ausgabe
This book has two parts to discover:

1.The "difficult to get proper fresh ingredients" cookbook.

2. The beautiful styled color photographs amply filling half to more often a full page, face to face, well deserving a spot on someone's coffee table.

When you actually look at the required ingredients for each recipe, the majority are not ever going to be cooked by you, unless you can place a request weeks in advance with an insider at an Asian/Japanese market in a very large city.

One can easily make the Banana (and Chocolate) Egg Roll, the whimsical Cherry Jello, and the Mango Pudding from the dessert section. It gets harder obtaining fresh sea urchin eggs, baby turban shells, baby octopus, shiso leaf, pate brique, bayberry, Abalone in the shell, asari clams, Matsutake mushrooms, baby ayu (or other baby fish) and first rate Foie Gras, or Kobe beef, to name a few key ingredients.

I'd like to try the Sea Eel "Fish and Chips" if I could get fresh eel, and cook some of Nobu's other goodies, if I could only get the fresh Ray, mackerel, and tuna cheeks.

I'll pass on the Shark's Fin and Sea Urchin Pudding, or the Shark's Fin with Tuna and Black Bean Sauce.Having seen a dying "finned" shark helpless, upside down on the sandy bottom, with it's fins cut off, left to starve and die over several days unable to swim or eat, this "fin" is not for my cup of soup...and the fin is "just" dried cartilage that is prized mainly for it's expense, and less for "virility enhancement" to impotent Asian men. Let the impotent old guys take an effective Viagra, and let the sharks keep their fins and go on their way. Death by Starvation prolonged for days kills my appetite for this Asian tidbit.

At least he has left out the Japanese Whale meat recipes, and some of the other live-eaten critters that some may desire...I do enjoy eating most everything else.

Yes, it doesn't take a rocket scientist to realize that the books unwritten intent is that you must go, need to go, have to go only to one of Nobu's 13 restaurants, to try these magnificent appearing dishes, as you are not going to create them in your home without mucho work!! You will also realize that these shots are taken as if your eye is inches from the food...and from the photographers' lens...for it never looks this good in the restaurant...however close enough is good for the many who wait for weeks for a Saturday night table at one of his reataurants, to be served by one of his acolytes.

Having done some food styling and photography, I applaud the fine quality, however I've cooked more happily from cookbooks without pictures, when they had ingredients I could collect over even several days before cooking.

I like to cook and eat my own food, more than I like to look at stylized gorgeous photos. That goes even more so for even these beautiful dishes, with scarcely a fleck of Shimchi Togarashi, or even a Ginaan nut appearing even a millimeter out of perfect placement.

I take one point off for this being a high end restaurant coffee table book, rather than one with recipes adapted, or with new "doable" recipes, that a decent level home cook can make at home. Perhaps his next book will have recipes that moderate to advanced home cooks, not living by a superb Asian market, could gather ingredients within a couple days, for a similar beautiful meal. I do look forward to eating at one of his restaurants.
58 von 66 Kunden fanden die folgende Rezension hilfreich
More esoteric recipes from Nobu Matsuhisa. Great Pics. 5. November 2005
Von B. Marold - Veröffentlicht auf
Format: Gebundene Ausgabe
`nobu now' is Nobuyuki Matsuhisa's second cookbook which seems to have all the same virtues of the first, and most of the annoyances of the first as well.

For starters, the book is even more the coffee table ornament than the first, `Nobu: The Cookbook'. The first symptom is the higher than average price for a celebrity chef's cookbook. It lists for $45, almost as much as Thomas Keller's much larger (and much more interesting) `Bouchon'. For this price, it has but 110 recipes and lots of full-page color photographs. I thought it was telling that when Nobu appeared on `The Today Show', the interviewer spent most of their comments salivating over the high photographic quality and saying little about the recipes.

There is no question that the quality of the photography is first rate. Unfortunately, so much space was lavished on the pics, that the book designers made no effort to place the recipes and photos on facing pages in many cases. They even went to the trouble of showing in the table of contents where recipe and pic were not on the same page.

The book is also filled with recipes using lots of hard-to-find ingredients. In comparing high end fish restaurant cookbooks, I find Bob Kinkead's book and Eric Ripert's book on `Le Bernardin' to be much better sources of seafood recipes for the rest of us, even though both have reputations as good or better than nobu for seafood cooking.

I am relieved to find no great litany of celebrity endorsements on this book. I guess Nobu called in all his favors on the first book.

There is no question that this book is really interesting to the professional seafood specialist and even the amateur who likes to create seafood recipes and who has access to a wide variety of fresh seafood ingredients. But, to the average cook who likes seafood, get one of the books mentioned above or even better, Mark Bittman's book, `Fish' or James Peterson's book `Fish and Shellfish'.

I will put in one plug for the last chapter, which is a collection of simple recipes for sauces, salsas, and dressings. For the die-hard foodie, this chapter may be worth the price of the book.
10 von 11 Kunden fanden die folgende Rezension hilfreich
Eye Candy 19. August 2006
Von Torquemada - Veröffentlicht auf
Format: Gebundene Ausgabe
Nobu's second cookbook is just as beautiful as the first one, and the recipes are just as intimidating (the first is at the same time my favorite cookbook and possibly the one I've used the least recipes from). So only four stars, there are way too many recipes where the ingredients are just impossible to find unless you commute daily from Tokyo to NY. But it does include the recipe for Nobus to-die-for-Miso marinated Black Cod, something that I've eaten twice in one of his resturants and have unsuccessfully been trying to recreate by guesswork alone at home. Magical and uplifting, just like a visit to one of the resturants, but quite expensive - again like a visit.
3 von 4 Kunden fanden die folgende Rezension hilfreich
Awesome compilation of Nobu's over-the-top preparation and presentation 23. August 2006
Von M. A. Harbison - Veröffentlicht auf
Format: Gebundene Ausgabe
One of the problems with Asian cuisine is that it is often difficult for people who do not "live" in expensive restaurants in Tokyo, New York, or Hong Kong to visualize presentation. Full-page color photos of the recipes (all of them) give you a very precise feel for Nobu's vision. The cuisine is Japanese fusion (Nobu has a fascination for Brazilian and Peruvian), but the presentation is pure Japanese ryotei. A little imagination is required to substitute for some of the more exotic ingredients. Some sauces are available from the Nobu store. I can hardly wait for the Waikiki restaurant.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Disappointing 11. Januar 2013
Von Hamama Rabin Dana - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
The book is not a cook book you can expect to manage succeeding in following through recepies and getting the same result as ment by the autor.
Tones of products, some hard to find, tones of steps to each recepie..
Better to eat at nobu than try and cook from the book...
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