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 his exciting 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 his world-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 the selections. 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. Tantalizing seafood recipes from the kitchens of
a superchef.
