Nobu Miami is based in a location blessed with the best, freshest seafood possible, and "Nobu Miami: The Party Cookbook" is a cookbook with a fresh twist: while featuring a number of signature plates, it also turns its eye on party finger-foods, playing on the vibrant and festive atmosphere of Miami and the city's very particular style, from beach-view-terrace to private yacht. More than 70 recipes, drawn from Nobu's long career and extensive travels as a global-scale chef, are offered with stunning full colour photographs, additional comments and columns on ingredients, and useful cooking techniques. The recipes include new dishes especially created for the book as well, as a Floridian take on Nobu's classic and popular plates that have been enjoyed by celebrities in his restaurant.Each dish is woven with Japanese, Peruvian and now Cuban-Latino influences, and features commentary from Nobu and Buckley concerning their inspiration behind the dish, as well as anecdotes. There is a tropical and relaxing atmosphere that keeps the recipes in this book simple and makes cooking fun for any food lover.
There is a visual treat, celebrating the Miami atmosphere of sun and fun, showing what it's like to be to be entertained at a party catered by Nobu Matsuhisa and Thomas Buckley - the latest of Nobu's cookbook focuses on party dishes from his Miami restaurant. With more than 70 party recipes, this book will be a great gift for any food lover - especially those who love to entertain.
Buy Nobu Miami book by Nobuyuki Matsuhisa from Australia's Online Bookstore, Boomerang Books.
(267mm x 217mm x 25mm)
Kodansha International Ltd
Publisher: Kodansha America, Inc
Country of Publication:
Author Biography - Nobuyuki Matsuhisa
Nobu is one of the most talked-about restaurateurs and chefs in the world, and in 2002 the James Beard Foundation inducted Nobu into The Who's Who of Food & Beverage. He has restaurants in more than 10 different cities around the world. Born in the fishing village of Scarborough, Thomas Buckley worked with such luminaries as Daniel Boulud, Ferran Adria, and Jean-Georges Vongerichten before joining Nobu's elite company. Buckley has been executive chef at the Miami outpost of Nobu since its opening. Masashi Kuma was nominated for a James Beard Award for his photography in Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant. With forewords by Daniel Boulud & Ferran Adria.