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Nobu West (Englisch) Gebundene Ausgabe – 1. März 2007


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Gebundene Ausgabe, 1. März 2007
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Synopsis

Nobu Matsuhisa is in a class of his own and his restaurants remain very much the places to eat. In "Nobu West", the first of his books to be written and published originally in English, he collaborates with Mark Edwards, Head Chef at Nobu London to create over 120 Westernised Nobu recipes. Working with seasonal produce in the kitchens of the Nobu restaurants in London, Nobu and Mark have made the unique Nobu repertoire more accessible, simpler and even more delicious. The range of recipes include: 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. Filled with advice on sourcing and preparing ingredients and essential cooking techniques, the book is immediately more accessible to those less familiar with Japanese food and culture. Enticing photographs of the finished dishes by master Japanese photographer Eiichi Takahashi, as well as numerous step-by-step sequences act as an invaluable guide to the cook and make this one of the most beautiful cookbooks of 2006. -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .

Über den Autor und weitere Mitwirkende

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.

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.

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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 18 Rezensionen
14 von 14 Kunden fanden die folgende Rezension hilfreich
Nobu West 10. April 2007
Von Jose Pires - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
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.
6 von 7 Kunden fanden die folgende Rezension hilfreich
the man can cook 15. März 2009
Von author77 - Veröffentlicht auf Amazon.com
Verifizierter Kauf
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.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Japanese-Western Fusion at it's Best 18. März 2012
Von Jack Donachy - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Nobu Matsuhisa is an innovator, and his book "Nobu West" is filled with inspired combinations of ingredients - not to mention wonderful photography depicting fresh, imaginative presentations. While most of the items he refers to can be found in even smaller cities (Anchorage, Alaska, for example), or on line, it is true that for some, obtaining the ingredients will be challenging. Readers who incorporate Nobu's spirit of experimentation and innovation will love this book! We live in a remote Alaskan village 200 miles north of the Arctic Circle. Among the 100-plus recipes in this book, there are few we can recreate exactly as they're described, but with creative substitutions, this book has inspired us to cook up many remarkable dishes. From appetizers to salads to entrées to desserts, this book will inspire seasoned cooks to explore new tastes, textures and ingredients.
3 von 4 Kunden fanden die folgende Rezension hilfreich
Very Fine Indeed 3. November 2010
Von Cousins - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I have owned this book for a few years and I find myself reaching for it time and time again. Although some reviews say you cannot find certain ingredients I will say with some resource or substitutions you will be fine. I love Nobu, I love the flavor profiles, and I love this book.

My favorites include: Atlantic Cod (if you like the restaurant Black Cod Miso you will like this- pretty easy to make), Toro Miso with Jalapeno Salsa, and Sukiyaki.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Just perfect 13. Januar 2013
Von Łukasz - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I seen it before and think "I have to get it" and here we are the book is just perfect, epic recpies, beatiful pictures i recomend it to everyone
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