Nobu: The Cookbook

Amazon.com
Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.

There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson, Amazon.co.uk


From Publishers Weekly
Nobuyuki Matsuhisa began his career modestly swabbing floors and carrying fresh fish at Tokyo's venerable Matsuei, where he learned the sushi-making secrets that underpin "Nobu" food. Next he worked in Peru and Argentina, adding Latin-American influences to his repertoire. When he opened his flagship Matsuhisa in Beverly Hills in 1987, it was the first step in the making of an international superstar of Japanese-inspired cooking. The interplay of celebrity with fine dining is important to Matsuhisa. Illustrated by stunning photographs byFumihiko Watanabe, the exciting ideas presented here are challenging and full of expansive knowledge. The compositions range from the relatively simple Oysters with Nobu's Three Salsas to the complex Scallop Filo with Truffle Yuzu Sauce or the signature Latin-style Octopus Tiradito. Many of the dishes present traditional ingredients in fresh interpretations: Chilean Sea Bass with Black Bean (Chinese-style) Sauce, Monkfish Pƒt‚ with Mustard Su-miso Sauce, the Sea Urchin Roe Meringue topped with Frothing Blue Crab, or the Black Cod with Miso (business partner Robert De Niro's favorite). Many of the traditional Japanese and fresh seafood ingredients will be difficult to find. But since more North Americans are being turned on to sushi as a new way to enjoy fresh fish, this is the perfect time to introduce Matsuhisa to a wider audience. Copyright 2001 Cahners Business Information, Inc.


From Library Journal
Matsuhisa usually called Nobu is an immensely talented chef who now has 13 restaurants around the world, from the original Matsuhisa (his favorite) in Los Angeles and the always packed Nobu in New York City, to Ubon by Nobu in London and Nobu Tokyo. His food draws on his Japanese heritage and training as a sushi chef and the years he spent as a chef in South America, as well as his tenure in the United States with cross-cultural dishes such as Toro with Jalape?o, Freshwater Eel and Foie Gras, and Scallop Filo with Truffle Yuzu Sauce. His attractive cookbook features stunning color photographs of every recipe, as well as black-and-white technique and "location" shots. Many of the recipes are not especially complicated, but they depend on pristinely fresh, high-quality and sometimes difficult-to-find ingredients. It's also unfortunate that, as a note in the introduction points out, the cup measures used in the recipes are for Japanese, not American, cups. Nevertheless, this is an essential addition to any collection of chefs' cookbooks. [Good Cook selection.] Copyright 2001 Reed Business Information, Inc.


GlobalChefs: The Culinary Online Magazine Written by Chefs
"In addition to the expected array of cuisine, Nobu educates the reader.... Japanese ingredients, equipment and cutting techniques are demystified."


Decanter
"The instructions for constructing his beautifully compiled dishes are surprisingly easy...."


Ann Prichard, USA Today
"Beautiful, educational and inspiring."


Gourmet
"... part memoir, part manual ..., part glossy picturebook -- from nightstand to coffee table and back to kitchen counter."


Paul Levy, Wall Street Journal
"The best food photography I have ever seen...."


John Martin, The Bloomsbury Review
"The book may be worth owning on the merits of its photographs alone...."


Cathy Thomas, Orange Country Register
"The full-color photos make you hungry; the step-by-step directions are thorough."


Rita DeMontis, Toronto Sun
"Nobu Matsuhisa's masterpiece of wonderfully detailed dishes showcases his art of combining cultures."


Gita Sitaramiah, St. Paul Pioneer Press
"... the book shows off the beauty of his Asian fusion creations."


Marilynn Marter, Philadelphia Inquirer
"... this beautifully photographed book provides a range of authentic recipes (mostly seafood) with good detail and tips."


Book Description
Nobu Matsuhisa should need little introduction. With his multinational and ever expanding empire of twelve restaurants in the United States, United Kingdom, Italy and Japan--others will be coming soon to Paris and Sydney--he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. This is the man, after all, who has lured legions of celebrities--regulars include Robert De Niro, Tom Cruise and Nicole Kidman, Barbara Streisand, Giorgio Armani, Demi Moore, Madonna, ... the list goes on--with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American, cooking. In Nobu: The Cookbook--his first book in any language--Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's oceans have to offer. He has presented fifty original recipes for fish and seafood that include all the signature dishes--Matsuhisa Shrimp, Live Octopus Tiradito, Squid Pasta, Black Cod (De Niro's favorite), New Style Sashimi and Sashimi Salad (Tom Cruise's favorite). There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a special chapter about alcoholic accompaniments. Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently, Giorgio Armani in Milan. His friends also appear in the book. There is a foreword by De Niro, an introduction by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.


From the Publisher
Advance Praise for Nobu and Nobu: The Coobook. "Bravo to chef Nobu Matsuhisa for a wonderfully detailed cookbook that realty conveys his passion for cooking! He has become a master of the art of combining cultures to create an original cuisine."--Paul Bocuse, L'Auberge du Pont de Collonges "This cookbook is the very best thing next to having Nobu standing by you in the kitchen telling you what to do."--Daniel Boulud, Cafe Boulud "Every time I have a meal there, I'm seduced by the diversity and the quality of the produce, as well as the novelty and precision of the dishes Nobu puts together. Every detail gives real pleasure!"--Alain Ducasse, Le Louis XV "Once you finally get into Nobu it becomes addictive. Great food and unique to London. Worth saving up for."--Marc Hix, Le Caprice "Chef Nobu Matsuhisa's dishes are not just nourishment for the body--they are a delight to the senses, and a soothing balm to the spirit."--Thomas Keller, The French Laundry "Truly one of the greatest Japanese chefs."--Emeril Lagasse, Emeril's "His interpretations of Japanese cuisine are as exciting and tasty as anything you ever imagined--as original as a new painting by a great artist. Now, he reveals for all of us his secrets, passion and technique in a beautiful new book which, for me, is already a culinary best-seller."--Wolfgang Puck, Spago "On the culinary landscape there are few geniuses: One of those is Nobu Matsuhisa! And now Nobu is generously sharing his philosophy and unparalled creations in this incredible book. This work is indeed a milestone!!!"--Charlie Trotter, Charlie Trotter's "A master of 'fusion cooking.' He has pushed this practice into the limelight from the beginning. His talent is recognized all around the world. Take him as a model!"--Roger Verge, Moulin de Mougins "This book lets you into the life and kitchen of the man who reinvented Japanese food."--Jean-Georges Vongerichten, Vong "Nobu was the first chef to introduce Japanese food to the world.... In this gorgeous new book he shares his generosity of spirit through his cuisine."--Tetsuya Wakuda, Tetsuya's "Quite simply the best Japanese food in London."--Marco Pierre White "The photos of your food are terrific. But most important, I think, is the story of how you started and who inspired you along the way."--Robert De Niro (from the Preface) "You can tell how much fun a city is going to be if Nobu has a restaurant in it."--Madonna "Nobu brilliantly combines the flavours and textures of magical ingredients to stimulate the senses. His food is deceptively simple, and it is this very subtlety which makes it so special."--Giorgio Armani "Chelsea wanted to have her twenty-first birthday dinner with her friends at Nobu--great atmosphere, wonderful food and warm hospitality--what more could anyone ask?"--Bill Clinton "Nobu is a man constantly seeking to raise the bar in the quality of food service. Truly a winner."--Andre Agassi "Nobu is the one place I eat every time I'm in New York. The melding of flavors is Nobu's personal haiku."--Robin Williams "We dream about some of Nobu's signature dishes when we're out of town and they're usually our first dinner when we come home."--Cindy Crawford "The food at Nobu can be described in two ways--quite simply: heaven on earth and sex on a plate."--Kate Winslet "One of my favorite Nobu creations is the New Style Sashimi. I can't leave without having one and sometimes two."--Leonardo DiCaprio "Your food is the best. Just don't tell my mother."--Steven Spielberg "Everything tastes so clean, pure and unique. There is so much choice, from marinated tofu to tangy mushroom salad, and of course the gold leaf sake is a must."--Jude Law & Sadie Frost "Whenever I am in London there is only one place I want to dine; there is only one Japanese restaurant; there is only one Nobu."--David Coulthard "Home cooks are so lucky to have this Nobu cookbook."--Martha Stewart "Nobu's food tastes like he is putting his heart into it, like I put my heart into my music."--Kenny G


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Matsuhisa usually called Nobu is an immensely talented chef who now has 13 restaurants around the world, from the original Matsuhisa (his favorite) in Los Angeles and the always packed Nobu in New York City, to Ubon by Nobu in London and Nobu Tokyo. His food draws on his Japanese heritage and training as a sushi chef and the years he spent as a chef in South America, as well as his tenure in the United States with cross-cultural dishes such as Toro with Jalape o, Freshwater Eel and Foie Gras, and Scallop Filo with Truffle Yuzu Sauce. His attractive cookbook features stunning color photographs of every recipe, as well as black-and-white technique and "location" shots. Many of the recipes are not especially complicated, but they depend on pristinely fresh, high-quality and sometimes difficult-to-find ingredients. It's also unfortunate that, as a note in the introduction points out, the cup measures used in the recipes are for Japanese, not American, cups. Nevertheless, this is an essential addition to any collection of chefs' cookbooks. [Good Cook selection.] Copyright 2001 Cahners Business Information.


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