Nobu Miami is based in a location blessed with the best, freshest seafood possible. This cookbook features a number of signature plates and focuses on party finger-foods, playing on the festive atmosphere of Miami and the city's particular style, from beach-view-terrace to private yacht. It offers more than 70 recipes with full colour photographs. Nobu Miami is based in a location blessed with the best, freshest seafood possible, and Nobu Miami: The Party Cookbook' is a cookbook with a fresh twist: while featuring a number of signature plates, it also turns its eye on party'
Rezensionen / Stimmen
"Thoughtful interplay of cuisines, with Latin American ingredients incorporated into Japanese dishes and vice versa, all executed with Buckley's European precision but infused with the colorful, fun approach that always inspires chefs in Miami...gloriously photographed...." -Publishers Weekly
"With winter fast approaching, it's the perfect time to thumb through this tropical finger-food feast from the masters at Nobu Miami and take a vacation from the bitter cold." -American Way
"Matsuhisa and Buckley succeed in melding cuisines from diverse cultures in an eye-catching cookbook." -Library Journal
"...a sumptuously photographed coffee table-sized volume of recipes influenced by Miami, South America and the Caribbean..." -The Honolulu Advertiser
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 266 mm
Breite: 219 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-56836-582-4 (9781568365824)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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 California's Rising Stars" in 1998; the James Beard Foundation inducted him into "Who's 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 master's 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 Kodansha's Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant.
