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Nobu Miami: The Party Cookbook Hardcover – September 15, 2008
Cooking in the New Year
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Festive Recipes from Nobu Miami: The Party Cookbook
|Kushiyaki||Flounder Sashimi Salad||Pineapple Shaved Ice|
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Top Customer Reviews
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!Read more ›
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.Read more ›
THIS IS ONE OF THOSE NO DOUBT. 5 STARS.
Most Recent Customer Reviews
I love this book as well as all of Nobu's books. His food is even better from his restaurants, but I don't live close to one so the cookbook is very handy!Published on August 20, 2013 by Scottie Lady