- Gebundene Ausgabe: 256 Seiten
- Verlag: Quadrille Publishing Ltd; Auflage: 01 (5. November 2004)
- Sprache: Englisch
- ISBN-10: 1844001148
- ISBN-13: 978-1844001149
- Größe und/oder Gewicht: 22,7 x 3 x 28,7 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 132.967 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Nobu Step by Step (Englisch) Gebundene Ausgabe – 5. November 2004
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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. Alle Produktbeschreibungen
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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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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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