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Nobu West Hardcover – March 1, 2007


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Nobu West + Morimoto: The New Art of Japanese Cooking
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Product Details

  • Hardcover: 256 pages
  • Publisher: Andrews McMeel Publishing; 1ST edition (March 1, 2007)
  • Language: English
  • ISBN-10: 0740765477
  • ISBN-13: 978-0740765476
  • Product Dimensions: 11.3 x 9 x 0.9 inches
  • Shipping Weight: 3.5 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #62,297 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Though recreating some of the heavenly dishes from this cookbook is not without its hazards-try finding ingredients like nigari, the concentrated remains from the "crystallization of salt from seawater," at your local grocery store-never mind the hassle: the recipes in this cookbook are so seductive they're almost worth buying a pizza oven, cream gun or Japanese omelet pan for. Take Grilled Sea Trout With Fried Spinach, a two-person operation that combines spicy flash-broiled fish with delicate leaves of tempura spinach; tricky business, to be sure, but the end product is irresistibly moist, crunchy and flavorful. Fish And Chips, Nobu-Style turns the British classic into a crispy cod-and-potato terrine, served alongside traditional malt vinegar. The result is so addictive, it's easy to justify the two days of work. Vegetarians are well served, too, especially by a simple pan of Wood-Roasted Vegetables, wonderful even when baked in a conventional oven instead of over wood. The beautifully designed book is equipped with a glossary of unusual foods and techniques and a small treasury of easy-to-prepare Japanese sauces. Shimmering photographs make even the most complicated recipes seem worth trying-especially for adventurous cooks, and those without the patience to wait for a Nobu reservation.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Nobuyuki Matsuhisa owns more than fifteen restaurants worldwide in such cities as Miami, Aspen, Las Vegas, Dallas, London, Milan, Tokyo, and Hong Kong. Previous cookbooks include Nobu and Nobu Now. He lives in Beverly Hills. Mark Edwards is the head chef of Michelin-starred Nobu London. Photographer Eiichi Takahashi won the 2006 James Beard photography award for Nobu Now.

Nobuyuki Matsuhisa owns more than fifteen restaurants worldwide in such cities as Miami, Aspen, Las Vegas, Dallas, London, Milan, Tokyo, and Hong Kong. Previous cookbooks include Nobu and Nobu Now. He lives in Beverly Hills. Mark Edwards is the head chef of Michelin-starred Nobu London. Photographer Eiichi Takahashi won the 2006 James Beard photography award for Nobu Now.

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Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Jose Pires on April 10, 2007
Format: Hardcover
We all knew that Nobu Matsuhisa is a great cook, but the way he combined the west cooking with the east and his influences from Peru is just grandious.

I would consider the best book I bought in years. Simple to follow, extremely well documented and the pictures are just marvelous.

For an amateur like me, an excellent purchase to explore further the pleasures of life.
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6 of 7 people found the following review helpful By author77 on March 15, 2009
Format: Hardcover Verified Purchase
I had no problems finding ingredients at a local Japanese market (except I couldn't read the labels on the packaging). I am not an experienced cook, some of the preparations are challenging, but the flavors produced by these recipes are worth the effort.
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3 of 4 people found the following review helpful By Cousins on November 2, 2010
Format: Hardcover
I have owned this book for a few years and I find myself reaching for it time and time again. Although some reviews say you cannot find certain ingredients I will say with some resource or substitutions you will be fine. I love Nobu, I love the flavor profiles, and I love this book.

My favorites include: Atlantic Cod (if you like the restaurant Black Cod Miso you will like this- pretty easy to make), Toro Miso with Jalapeno Salsa, and Sukiyaki.
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1 of 1 people found the following review helpful By Łukasz on January 13, 2013
Format: Hardcover Verified Purchase
I seen it before and think "I have to get it" and here we are the book is just perfect, epic recpies, beatiful pictures i recomend it to everyone
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1 of 1 people found the following review helpful By Jack Donachy on March 17, 2012
Format: Hardcover
Nobu Matsuhisa is an innovator, and his book "Nobu West" is filled with inspired combinations of ingredients - not to mention wonderful photography depicting fresh, imaginative presentations. While most of the items he refers to can be found in even smaller cities (Anchorage, Alaska, for example), or on line, it is true that for some, obtaining the ingredients will be challenging. Readers who incorporate Nobu's spirit of experimentation and innovation will love this book! We live in a remote Alaskan village 200 miles north of the Arctic Circle. Among the 100-plus recipes in this book, there are few we can recreate exactly as they're described, but with creative substitutions, this book has inspired us to cook up many remarkable dishes. From appetizers to salads to entrées to desserts, this book will inspire seasoned cooks to explore new tastes, textures and ingredients.
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By Scottie Lady on July 23, 2013
Format: Hardcover Verified Purchase
This book has some of the best recipes! Easy to follow The desert section is especially yummy! The pictures are beautiful also.
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Format: Hardcover Verified Purchase
I've used this book to help give the chefs I work with ideas for creativity.
Although some ingredients are not available where I am we have used some of the ideas in the book and expanded on them.
Love the food!
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By Ashley LL on April 10, 2012
Format: Hardcover Verified Purchase
Great pictures in this book, not for the amateur in regards to recipe complexity, and ease of finding ingredients, but great for an amateur to browse through and get creative.
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