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Nobu now

Nobu now
Nobu nowNobu nowNobu now
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34,98 €

Author: Nobuyuki Matsuhisa
Eiichi Takahashi (photographs)
Availability: a consultar
Language: Inglés
Format: Tapa dura, 256 pp, 22,5x28,5 cm
Publisher: Quadrille, 2004, 1844001148
Features: Fotografías a color
Agotado

Publisher review:
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world of the most delicious luxurious food in a glamorous modern ambience, with the added caché of almost inevitably rubbing shoulders with the global ultra-chic.
Nobu Matsuhisa stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. His ever-expanding worldwide empire of fabulously 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 favourite seafood recipes, was a worldwide bestseller. Nobu now presents an exhilarating taste of how his repertoire has continued to develop, enriched by his travels and experience, as well as cross-fertilization with cuisines of nations in which his empire now operates.
You will find intriguing delights such as Squid somen and hearts of palm and octopus carpaccio, with nods to Western haute cuisine in dishes like Baby turban shells with escargot butter sauce. The current vogue for Mediterranean food is evident in his White fish somen with pomodoro sauce and a Black and red rice risotto. The full ingenuity of his particularly informed brand of fusion cuisine gains expression in conceits such as Sea eel “fish and chips”.
For the first time he ventures beyond seafood into meat and poultry dishes, applying his usual principles and using his signature sauces, as in his Kobe beef new-style sashimi and Lamb chop with miso anti-cucho sauce. For the vegetarian, however, ther are treats like Fruit tomato and vegetable ceviche, and Avocado egg pudding.
His desserts underscore the breadth of his current thinking. Bamboo jello and Banana egg roll lie alongside Passion fruit pasta, Yuzu soup with apricot ice cream and Fruit saké remind us of the basic Japanese sensibility underpinning all his food.
Indeed, the essence of Japanes cuisine –using simple techniques to bring out the flavours in the best of ingredients –is still at the heart of Nobu’s cooking. In Nobu now he demonstrates how much and how far this tenet can be applied, resulting in the food that his admirers absolutely adore –light, modern, clean and fresh.

Index:
- Cold appetizers.
- Hot appetizers.
- Salad.
- Sashimi.
- Soup.
- Fry.
- Steam.
- Sauté.
- Grill.
- Sushi.
- Soba.
- Desserts.
- Sauces.
- Dressings.
- Salsas.
- Glossary.

About the author:
Nobuyuki Matsuhisa 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 Beverly Hills en 1987. Six years later, Robert De Niro persuated him to open Nobu in New York. There are now thrirteen Nobu restaurants all over the world –in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan, and Tokyo. He currently lives in Beverly Hills, close to his Matsuhisa Los Angeles restaurant.

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