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Nobu Now
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, 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.
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, 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.
256 pages, Hardcover
First published November 5, 2004
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Displaying 1 - 4 of 4 reviews
April 3, 2009
Classic food porn that seems intimidating to attempt because of the indigenous Japanese ingredients, but a quick online search will yield high-quality, affordable and accessible alternatives that keep Matsuhisa's recipes intact. For example, many of the sauces call for the addition of kuzu, which can be easily substituted with either arrowroot or even simple corn starch.
Preparations are shockingly simple and straightforward, and the greater challenges at times comes from completing Matsuhisa's impeccable garnishing and plating. One has to often accept the fact that their dishes will never look as amazing as the pictures in this book, but the flavor profiles are outstanding and hard to mess up. If anything, sharpening one's knife skills may be the best investment to make before taking on this book.
Definitely not an intro to Japanese cuisine, but a challenging course that rewards diligence, patience and heart.
Preparations are shockingly simple and straightforward, and the greater challenges at times comes from completing Matsuhisa's impeccable garnishing and plating. One has to often accept the fact that their dishes will never look as amazing as the pictures in this book, but the flavor profiles are outstanding and hard to mess up. If anything, sharpening one's knife skills may be the best investment to make before taking on this book.
Definitely not an intro to Japanese cuisine, but a challenging course that rewards diligence, patience and heart.
April 13, 2008
Much like his first book, this is a well-photographed, beautiful and informative book. Unfortunately--also much like his first book--"Nobu Now" is just a little too "fusion-y" for me. Don't get me wrong, Nobu Matsuhisa is still a gifted chef, I just don't find his cuisine as compelling or relevant as say, Morimoto's.
January 27, 2012
This is a great book for people with access to sushi-grade fish and an extensive japanese market. For the rest of us, it's just food porn. While I won't be making any of the things in this book, it did inspire me to go to his LA restaurant the next time I'm down there.
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July 29, 2008Fuck this shit. Looking at this stuff makes me want to buy it, not to learn how to make it.
Displaying 1 - 4 of 4 reviews