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Nobu Miami: The Party Cookbook Hardcover – September 15, 2008

5 out of 5 stars 10 customer reviews

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Editorial Reviews

Amazon.com Review

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




Kushiyaki Flounder Sashimi Salad Pineapple Shaved Ice



From Publishers Weekly

Duck sushi, foie gras croquettes with yuzu marmalade, octopus carpaccio—such elaborate yet playful creations from Nobu Matsuhisa's Miami outpost would fit in at any trendy party. Matsuhisa and his Miami executive chef, Buckley, offer this 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. Chapters divide the book into finger foods, such as stuffed cucumber and sliders made with Kobe beef and daikon radish buns; larger dishes for luncheons and dinners (amped-up fish and chips; spicy marinated grilled short ribs); and, of course, an array of exotic desserts like banana harumaki with dulce de leche. Overall, most recipes have relatively few steps, but preparation methods and the multitude of unusual ingredients required are likely to daunt home cooks without a big budget and a kitchen full of assistants. Still, this gloriously photographed book will attract readers interested in the genesis of these dishes and ways to think about their flavors. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • Hardcover: 192 pages
  • Publisher: Kodansha USA; 1 edition (September 15, 2008)
  • Language: English
  • ISBN-10: 4770030800
  • ISBN-13: 978-4770030801
  • Product Dimensions: 10.3 x 1 x 8.5 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #531,312 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover
If there is one thing that I thank my grandfather for, it's the appreciation and passion for food. As a chef, his influence of cooking has inspired a few of us in the family. And for me, watching the Food Network and various cooking shows on other networks and purchasing cookbooks is a part of my life because of my passion for food.

Martin Yan once told people that its the love of food and the experience of people eating food. Having passion and part of that passion for me is learning a variety of cooking styles, recipes and cooking for family and friends.

Learning about cooking is important and learning from talented chef's and giving the reader the opportunity to recreate their popular dishes is challenging but also quite fun. And learning from the best like Nobu Matsuhisa when it comes to Japanese cuisine or a twist on Japanese cooking is challenging and fun. But the good thing is that Nobu Matsuhisa is one of those chef's that is willing to share with you his recipes in another spectacular cookbook titled "nobu miami - THE PARTY COOKBOOK".

Nobu Matsuhisa is a world renown chef and his first restaurant Matsuhisa was opened in Los Angeles in 1987. In 1994, actor Robert De Niro persuaded Nobu to open Nobu New York City and then in 2000, he and Giorgio Armani opened Nobu Milano. In 2001, Nobu opened Nobu Miami Beach and joining him was Englishman Thomas Buckley who became Nobu's executive chef (he was Nobu's Senior Sous Chef at Nobu London and helped open Nobu Milano and Ubon By Nobu in London).

Nobu has around 21 restaurants worldwide and has released several cookbooks over the years and similar to a few of his other cookbooks, they are very coffee table-like. They are just beautiful and "nobu miami - THE PARTY COOKBOOK" is beautiful!
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Format: Hardcover
I think this one is the best of all Nobu's cookbooks because of so many different forms of foods presented. There are detailed recipe on the left, and full-page color photo on the right. These are not dishes that will be served on a typical family Tuesday night, but the sophisticated amateur gourmet would be able to follow and duplicate what Nobu does. The recipe surely inspires you with exotic ingredients in Miami. It seems like most of chefs and cooks working at Nobu are from different countries from UK to France, Mexico, Brasil, Japan and and so on. I am sure that the fact makes Nobu's cuisine very fun and unique. I'm just a homecook, but I wish I could work at one of his restaurant even for a few days!
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Format: Hardcover
This is a great cookbook. So few cookbooks out there are this good. Now I was hesitant at first because other Nobu cookbooks have been reviewed as being too difficult or the items are not easy to find. This time its different. It does help to live in Florida. Certain recipies do call for Key West conch and pink shrimp from Key Largo and if you live anywhere in Florida or have access to Florida seafood then pick up a copy of Nobu Miami.
Skimming through the book, the photos are gorgeous, which should satisfy even the most harder skeptic after reading the price. I think its worth the price you pay for it. Its filled with recipes and side stories from Nobu and Executive Chef Thomas Buckley, who runs the Nobu Miami restaurant in beautiful upscale South Beach. Nobu has a heartwarming piece about how hard it was to start out as just another sushi chef in Tokyo. Years learning how to prepared sushi where met with diappointment as he was used as a gopher by the other chefs. He wanted to quit many times but each time he failed he decided not to quit. Since those humble beginnings, he has opened Nobu restaurants all over the world.
But enough about the celebrity chef and more about the recipes. At first glance, they don't appear that hard to put together, especially considering the easy access to all the seafood mentioned.
In the Tampa Bay area, the Cuban influnece is really strong, so a typical Cuban meal would be pork marinated with Mojo seasonings with a plate of black beans and rice. Nobu does a Japanese twist with that old standby in creating Seared Striped Bass with Black beans and rice. There's also numerous variations on how to cook Florida lobster from the Keys. If you're a scuba driver, go Lobstering and try out the spiny lobster tempura.
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Format: Hardcover Verified Purchase
I have several cookbooks. Im passionate for cooking and for books as well. From Larousse Gastronomique, el Bulli, Ducasse Le Grand Livre Pattisserie.
THIS IS ONE OF THOSE NO DOUBT. 5 STARS.
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Format: Hardcover Verified Purchase
Great cooking book. Every chefs should get this one. A lot of information. These are also the menu at Nobu restaurant. Everybody should go Nobu restaurant and order from this book.!
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