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Nobu Miami: The Party Cookbook, by Nobu Matsuhisa, Thomas Buckley
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What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu’s restaurant empire.
The book introduces an exotic line-up of finger foods and party dishes with South / American, and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurant’s Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch.
More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.
- Sales Rank: #959509 in Books
- Published on: 2017-03-28
- Released on: 2017-03-28
- Original language: English
- Dimensions: 10.40" h x .97" w x 8.60" l,
- Binding: Hardcover
- 200 pages
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.
Review
"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
Most helpful customer reviews
0 of 0 people found the following review helpful.
Nice book, had to follow
By Pia
I bought this book because I really am a fan of Nobu. My husband and I go there as often as we can to celebrate special ocations.
This is a very nice book but very hard to follow.
The recipes are not friendly and less are the ingredients required. The book doesn't give you any options in case you can't find that ingredient.
I'd say about 70% of the recipes are very gard to make.
0 of 0 people found the following review helpful.
Excellent
By KAREN E ALICEA GARCIA
Excellent book
0 of 0 people found the following review helpful.
great book!
By Scottie Lady
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!
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