World Of Nobu
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| Author | : Nobu Matsuhisa |
| Publisher | : Atria/Emily Bestler Books |
| Total Pages | : 224 |
| Release | : 2019-09-24 |
| Genre | : Biography & Autobiography |
| ISBN | : 1501122800 |
“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final chapter.” —Publishers Weekly (starred review) “Inspiration by example” (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists. As one of the world’s most widely acclaimed restaurateurs, Nobu’s influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this “insightful peek into the mind of one of the world’s most successful restaurateurs” (Library Journal) is perfect for fans of Marie Kondo’s The Life-Changing Magic of Tidying Up and Danny Meyer’s Setting the Table. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.
| Author | : Nobuyuki Matsuhisa |
| Publisher | : Kodansha International |
| Total Pages | : 208 |
| Release | : 2001-07-19 |
| Genre | : Cooking |
| ISBN | : 9784770025333 |
With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos. With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of
| Author | : Nobuyuki Matsuhisa |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2004 |
| Genre | : Cooking (Seafood) |
| ISBN | : 9780307236739 |
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting. As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city. His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu’s repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make. You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel “Fish and Chips” give expression to his ingenious brand of fusion cuisine. For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding. Nobu’s inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food. Indeed, the essence of Japanese cuisine—using simple techniques to bring out the flavors in the best of ingredients—is still at the heart of Nobu’s cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore—light, modern, clean, and fresh.
| Author | : Nobuyuki Matsuhisa |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Cookbooks |
| ISBN | : 9784894449053 |
Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques--from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.--to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.
| Author | : Nobu Matsuhisa |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 268 |
| Release | : 2007-03 |
| Genre | : Cooking |
| ISBN | : 9780740765476 |
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.
| Author | : Melanie Dunea |
| Publisher | : A&C Black |
| Total Pages | : 232 |
| Release | : 2007-01-01 |
| Genre | : Cooking |
| ISBN | : 9780747594116 |
The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.
| Author | : Cross Media Staff |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Cooking, Japanese |
| ISBN | : 9781897701935 |
The history of haute cuisine in Japan, with an emphasis on dashi and umami. Heston Blumenthal and other chefs contribute their dashi recipes.
| Author | : Philip Kan Gotanda |
| Publisher | : Dramatists Play Service Inc |
| Total Pages | : 76 |
| Release | : 1991 |
| Genre | : Japanese Americans |
| ISBN | : 9780822212225 |
THE STORY: Nobu Matsumoto has separated from his wife, Masi, at her request, though both of them are in their sixties. Nobu's newfound bachelor life is regularly interrupted by Masi who comes by to pick up and drop off Nobu's weekly laundry as part
| Author | : William Stadiem |
| Publisher | : Artisan Books |
| Total Pages | : 388 |
| Release | : 2007-01-01 |
| Genre | : Cooking |
| ISBN | : 9781579653224 |
If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way. Stadiem and Gibbs reveal the mystique and excitement of the world's most fabulous eateries that are packed with A-listers every night. Funny, acerbic, totally in-the-know, EVERYBODY EATS THERE is part travelogue, part social commentary to give readers the real inside dish. Dine topless with Pamela Anderson in St. Tropez, share roast suckling pig with Bill Clinton in Madrid, eat the best Italian food on earth in San Paolo, party with The Stones in Tokyo, join the Joint Chiefs of Staff in a Wild West saloon and get picked up by Warren Beatty in Los Angeles. EVERYBODY EATS THERE weaves together lavish celebrity stories and incisive biographies of the famed chefs and restaurateurs with descriptions of the food that will whet appetites and jump-start plans for future dining excursions. Stadiem and Gibbs-with their discerning palates and social antennae-tell us what to eat, what to wear and how to behave once we make it in. Most guidebooks are about one city, or one country, and overload you with bad choices. EVERYBODY EATS THERE looks at restaurants as one global food club. And we're invited to join in. The result-an engrossing read on the history of modern dining. Read how: Al Capone embraces JOE'S STONE CRAB in Miami as his favorite dining spot Henri Soule jumps ship after the 1939 World's Fair and invents Manhattan snob French cuisine at LE PAVILION Ernest Hemingway turns readers into foodies by mythologizing CASA BOTIN in Madrid and HARRY'S BAR in Venice Hairdresser Michael Chow opens the first MR CHOW in London during the swinging sixties. It was architecturally famous for its firehouse staircase for looking up miniskirts DAVE in Paris pushes the envelope of snob appeal by serving take-out level Chinese fare to the world's chic-est crowd Princess Diana anoints SAN LORENZO as London's royal trattoria Alice Waters builds a special bathroom for future presidential hopeful Hillary Clinton at CHEZ PANISSE And much, much more! The dream tour, EVERYBODY EATS THERE reveals the juiciest details from the backstories to the back rooms, from what's on the menus to what's even better off, from the glamorous (and sometimes scandalous) clientele to the high-powered chefs. And now, we can be a part of this international delight of food, fun and fame!
| Author | : Natsuya Semikawa |
| Publisher | : Udon Entertainment |
| Total Pages | : 0 |
| Release | : 2018-09-18 |
| Genre | : Comics & Graphic Novels |
| ISBN | : 9781772940671 |
"A Japanese style pub called 'Nobu' exists in a back alley of the fictional medieval European city of Eiteriach. Its customers? A pair of slacker soldiers, a spoiled heiress, an uptight tax collector, and more. When the citizens of this strange world sit down to enjoy some unfamiliar Japanese cuisine, their troubles simply melt away. The curtain rises on this otherworldly eatery and the gourmet fantasy about to unfold within"--Back cover.
