Auteur: Matsuhisa, Nobuyuki

Format: Illustré

Nombre de pages: 200

Éditeur: Kodansha International

Date de sortie: 01-04-2013

Détails: Présentation de l’éditeur 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 simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world’s oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style. In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu’s signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu’s own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season’s hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike. Tantalizing seafood recipes from the kitchens of a superchef Revue de presse « Beautiful, educational and inspiring. » ?Ann Prichard, USA Today « The best food photography I have ever seen…. » ?Paul Levy, Wall Street Journal « … part memoir, part manual of techniques and recipes, part glossy picture book?from nightstand to coffee table and back to kitchen counter. » ? Gourmet « In his first cookbook, Nobu: the Cookbook, Nobu Matsuhisa shares the secrets of his trend-setting new-style sashimi, his often-copied black cod with miso, and his sea-urchin tempura (a « Tim Zagat favorite! »)…Sprinkled among the intriguing recipes and stunning photographs are an aji-to-yuzu glossary, a shopping guide, and helpful tips on how to de-slime octopus and the proper way to eat sushi (dip the topping, not the rice). » ? New York Magazine « … the exciting ideas presented here are challenging and full of expansive knowledge. » ? Publishers Weekly « Those who pursue the pleasures purveyed by Nobu will find this cookbook to be a highly polished gem, and will be able to treat their guests to a symphony of texture and flavors. » ? Sacramento Bee « A hot seller with chefs. » ? The Province « A array of seafood dishes to amaze you. » ? The Post and Courier « The cookbook is a work of art, as are the dishes in it. » ? Norwich Bulletin « … reveals the secrets of his cooking and indeed the essence of all Japanese cuisine. » ?Espritline.com « An essential addition to any collection of chefs’ cookbooks. » ? Library Journal « … stunning and well-designed with loads of gorgeous color photographs of wonderful looking dishes. » ? Los Angeles Daily News « The book may be worth owning on the merits of its photographs alone…. » ?John Martin, The Bloomsbury Review « The instructions for constructing his beautifully compiled dishes are surprisingly easy…. » ? Decanter « The full-color photos make you hungry; the step-by-step directions are thorough. » ?Cathy Thomas, Orange Country Register « Nobu Matsuhisa’s masterpiece of wonderfully detailed dishes showcases his art of combining cultures. » ?Rita DeMontis, T