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Nobu's Vegetarian Cookbook (Englisch) Gebundene Ausgabe – 7. Februar 2012

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Nobu's Vegetarian Cookbook + Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
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Über den Autor und weitere Mitwirkende

Nobu Matsuhisa, born in Japan, was classically trained in a sushi restaurant in Tokyo before he headed to Peru. He then went on to successive ventures in Argentina, Alaska, and L.A., where he opened Matsuhisa in 1987. Seven years later, Robert De Niro persuaded him to open Nobu New York City. Since then, he has opened 25 more restaurants around the world. In recognition of his influence on cooking worldwide, Time magazine chose him as one of Asia’s Heroes in 2005.  He has appeared as a guest on numerous television shows ,including “The Martha Stewart Show,” “The Tonight Show with Jay Leno,” “The Today Show,” and others. Masashi Kuma is a James Beard Award–nominated photographer.

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Die hilfreichsten Kundenrezensionen auf (beta) 11 Rezensionen
57 von 57 Kunden fanden die folgende Rezension hilfreich
Good for reading and looking at but ... 20. Februar 2012
Von Professional Chef - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This is a visually stunning and inspirational cookbook, but don't expect to learn how to make these beautiful dishes from this book. It is assumed that you know the technique to produce the dishes, so really all you get is an ingredient list and a pretty picture. The beautiful cover? The text on how to make all of those pieces of vegetable nigiri is covered in exactly 1/3 of one page! However, the last chapter in the book contains recipes for all of the sauces used earlier on. In my opinion, the cost of the book is worth it for this treasure trove of Nobu's sauces. They can be used in a variety of dishes, not just the ones listed in this cookbook. Knowing what I know now, I would still purchase this book.
21 von 25 Kunden fanden die folgende Rezension hilfreich
Fantastic cookbook 16. Februar 2012
Von Shizam - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I don't tend to actually follow cookbook recipes. I like cookbooks that are inspirational, filled with ideas new to me and interesting flavor combinations. The first impression of this one is that it's beautiful. Then I wanted to make every single thing in it. I've made three things since it arrived and have loads of other things marked. The dried miso idea alone was worth it to me. At work we were eating flakes of it plain, it was that tasty. If you like Japanese flavors, give this cookbook a try.
3 von 3 Kunden fanden die folgende Rezension hilfreich
Useful and surprising 7. März 2013
Von Samuel Rotenstreich - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This is a great cookbook and many surprising recipes. I highly recommend it and already used several of the recipes.
4 von 5 Kunden fanden die folgende Rezension hilfreich
Not as good as other Nobu cookbooks 15. Mai 2012
Von Michael Griffin - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This cookbook was a bit of a disappointment for me. I tend to make a lot of vegetarian meals, and I was really looking forward to this book, based on the quality of other Nobu cookbooks I had purchased.

This is not a great cookbook. It's very thin and lightweight for one thing. And I found most of the "recipes" to be disappointing.

Definitely purchase a Nobu cookbook - just not this one. Nobu Now might be a better choice.
6 von 8 Kunden fanden die folgende Rezension hilfreich
Simply Stunning! 5. März 2012
Von Martin Nieznanski - Veröffentlicht auf
Format: Gebundene Ausgabe
This is by far my favorite Japanese vegetarian cookbook at the moment. The flavors are exciting, the combinations are great (lots of Spanish and South American fusion ideas) and the presentation is impeccable. Some ingredients might be difficult to find in some areas--like Nama Yuba--but that shouldn't stop you from trying things out (or making your own.... check the awesome "Asian Tofu" by Andrea Nguyen to see how to make it on your own!). I didn't particularly find any of the techniques or cooking styles difficult or unexplained, but I have been cooking Asian and Japanese foods for some years now. This book is totally worth exploring!
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