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Nobu Miami: The Party Cookbook

Nobuyuki Matsuhisa

3.7/5 ( ratings)

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 restaurants 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.

Language: English

Pages: 199

Format: Hardcover

Publisher: Kodansha

Release: September 15, 2008

ISBN: 4770030800

ISBN 13: 9784770030801

Nobu Miami: The Party Cookbook

Nobuyuki Matsuhisa

3.7/5 ( ratings)

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 restaurants 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.

Language: English

Pages: 199

Format: Hardcover

Publisher: Kodansha

Release: September 15, 2008

ISBN: 4770030800

ISBN 13: 9784770030801

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