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| 005 | 20211103113519.0 | ||
| 008 | 040217s2001 ja a 001 0 eng d | ||
| 010 | _a 2002510954 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
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_aTX747 _b.M36 2001 |
| 082 | 0 | 4 |
_a641.692 _221 |
| 100 | 1 |
_aMatsuhisa, Nobuyuki, _eauthor. _9253910 |
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| 245 | 1 | 0 |
_aNobu : _bthe cookbook / _cNobuyuki Matsuhisa ; photographs by Fumihiko Watanabe ; translation by Laura Holland. |
| 250 | _aFirst edition. | ||
| 264 | 1 |
_aTokyo ; _aNew York : _bKodansha, _c2001. |
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| 300 |
_a200 pages : _billustrations (some colour) ; _c27 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 520 | _a"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 hisexciting, 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 hisworld-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 theselections. 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."--Publisher description. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking (Seafood) _9316158 |
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| 650 | 0 |
_aCooking, Japanese _9316081 |
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| 655 | 7 |
_aCookbooks _2lcgft _9370227 |
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_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/enhancements/fy0724/2002510954-b.html |
| 907 |
_a.b10821302 _b10-06-19 _c27-10-15 |
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