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Nobu Now
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Oggetto che si trova a: East Providence, Massachusetts, Stati Uniti
Consegna:
Consegna prevista tra il sab 6 dic e il ven 12 dic a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..
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Fai shopping in tutta sicurezza
Informazioni sull'oggetto
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:277544927075
Specifiche dell'oggetto
- Condizione
- Release Year
- 2005
- ISBN
- 9780307236739
Informazioni su questo prodotto
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0307236730
ISBN-13
9780307236739
eBay Product ID (ePID)
45419012
Product Key Features
Book Title
Nobu Now
Number of Pages
256 Pages
Language
English
Publication Year
2005
Topic
Regional & Ethnic / Japanese, General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
52.1 Oz
Item Length
11.3 in
Item Width
8.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-296338
Dewey Edition
22
Photographed by
Takahashi, Eiichi
Dewey Decimal
641.5952
Synopsis
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 Souffle 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.", The epitome of the contemporary celebrity chef, Nobu takes a more accessible approach to the Japanese cuisine that has earned him unparalleled critical acclaim for this innovative collection of recipes. Includes a chapter on sauces, dressings, and salsas. Full color., 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., 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 Souffle 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 dessertsalso 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.
LC Classification Number
TX724.5.J3M34 2004
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