What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu's restaurant empire.
The book introduces an exotic line-up of finger foods and party dishes with South / American and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurants Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch.
More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.
"Sinopsis" puede pertenecer a otra edición de este libro.
Liven up your next party or intimate dinner for two with appetizers from the chefs at Nobu Miami that showcase Nobu's signature style of blending Japanese, Peruvian and Cuban influences to create unique and visually stunning dishes. Try your hand making the appetizers below (click the images for the recipies). Each recipe features simple instructions and easy-to-find ingredients that keep American tastes in mind.
Festive Recipes from Nobu Miami: The Party Cookbook
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|Kushiyaki||Flounder Sashimi Salad||Pineapple Shaved Ice|
Born in Japan, NOBU MATSUHISA was classically trained in a sushi restaurant in Tokyo before he headed to Peru. Subsequently, he ventured to Buenos Aires, Alaska and Los Angeles, where he opened his restaurant, Matsuhisa, in 1987. In 1994, he opened Nobu in New York City, in partnership with actor Robert De Niro. The Los Angeles Times named Chef Nobu one of Southern Californias Rising Stars in 1998; the James Beard Foundation inducted him into Whos Who of Food and Beverage in America in 2002, and also nominated him for Outstanding Chef in 1997, 1999, 2000, 2001, 2002, 2003 and 2004. Nobu Matsuhisa has 22 restaurants in more than ten different cities around the world, including 12 in the United States.
THOMAS BUCKLEY worked with Daniel Boulud, Ferran Adria and Jean-Georges Vongerichten before joining Nobu Miami. He is an executive chef who not only interprets his masters cuisine but also brings his own creativity into the kitchen with his knowledge of local ingredients.
Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodanshas Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Kodansha USA, 2008. Hardcover. Estado de conservación: New. Nº de ref. de la librería P114770030800
Descripción Kodansha USA. Hardcover. Estado de conservación: New. 4770030800 New Condition. Nº de ref. de la librería NEW6.0905981
Descripción Kodansha USA, 2008. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX4770030800