- Gebundene Ausgabe: 256 Seiten
- Verlag: Quadrille Publishing Ltd; Auflage: 01 (20. Oktober 2006)
- Sprache: Englisch
- ISBN-10: 1844003256
- ISBN-13: 978-1844004027
- Größe und/oder Gewicht: 22,8 x 2,6 x 28,8 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 156.616 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Nobu West (Englisch) Gebundene Ausgabe – 20. Oktober 2006
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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.
Über den Autor und weitere Mitwirkende
Nobu was born in Saitama, Japan, and trained as a sushi chef at Matsuei Sushi in Tokyo. After running restaurants in Peru, Argentina and Alaska, Nobu opened his first restaurant, Matsuhisa, in Beverley Hills in 1987. Six years later, Robert de Niro persuaded him to open Nobu in New York. There are now fourteen Nobu restaurants all over the world - in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan and Tokyo. Author Location: California Mark Edwards is the head chef of Michelin-starred Nobu London, the first of Nobu's restaurants to be opened outside the USA. He is also responsible for Ubon by Nobu in London's Canary Wharf and has played a key role in setting up the kitchens and training staff at all new Nobus since 1997. Before coming to Nobu, Mark worked in London's Cafe Royal, the George V hotel in Paris, the Mandarin Orchard hotel in Singapore and at Vong in London. Nobu Berkeley which opened in 2005 in London's Mayfair has just been awarded its first Michelin star.
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I always put something special in my food-my heart, or kokoro as we say in Japanese-and, you, of course, must put your own heart into your own cooking." --Nobu Matsuhisa
* Nobu is one of the most loved and best-known celebrity chefs in North America, respected as a culinary innovator of easily prepared, culturally fused Japanese cuisine.
Nobu draws upon his extensive training in Tokyo and his life abroad in Peru, Argentina, and Alaska, as well as his own Michelin-rated, award-winning restaurants worldwide, to create unusual and ingenious East-meets-West dishes like Chilled Pea Shoot Soup with Caviar, Oysters with Pancetta, Iberian Pork Shabu Shabu, and the Japanese Mojito, which herald his ability to explore a confluence of cultures and tastes.
Nobu style is synonymous with flexibility, freshness, quality, and above all, simplicity. Nobu West is for cooks of all experience levels, providing advice; descriptions of unfamiliar flavorings, ingredients, and techniques; and helpful step-by-step illustrations along with tantalizing, full-color photographs.
Although some ingredients are not available where I am we have used some of the ideas in the book and expanded on them.
Love the food!