Nobu Miami: The Party Cookbook

Name: Nobu Miami: The Party Cookbook
Brand: Kodansha America Inc
SKU: 9781568365824
Price: 43.34 EUR
Availability: InStock

★★★★★

English

By (author): Nobuyuki Matsuhisa Thomas Buckley

Nobu Miami is based in a location blessed with the best, freshest seafood possible. This cookbook features a number of signature plates and focuses on party finger-foods, playing on the festive atmosphere of Miami and the city's particular style, from beach-view-terrace to private yacht. It offers more than 70 recipes with full colour photographs. Nobu Miami is based in a location blessed with the best, freshest seafood possible, and Nobu Miami: The Party Cookbook' is a cookbook with a fresh twist: while featuring a number of signature plates, it also turns its eye on party' See more

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20-50A01=Nobuyuki MatsuhisaA01=Thomas BuckleyA13=Kuma MasashiAge Group_UncategorizedAuthor_Nobuyuki MatsuhisaAuthor_Thomas Buckleyautomatic-updateCategory1=Non-FictionCategory=WBRCOP=United StatesDelivery_Pre-orderIncLanguage_EnglishPA=ReprintingPrice_€20 to €50PS=Activesoftlaunch

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Product Details

Weight: 1096g
Dimensions: 217 x 267mm
Publication Date: 28 Mar 2017
Publisher: Kodansha America Inc
Publication City/Country: United States
Language: English
ISBN13: 9781568365824

About Nobuyuki MatsuhisaThomas Buckley

Born in Japan NOBU MATSUHISA was classically trained in a sushi restaurant in Tokyo before he headed to Peru. Subsequently he ventured to Buenos Aires Alaska and Los Angeles where he opened his restaurant Matsuhisa in 1987. In 1994 he opened Nobu in New York City in partnership with actor Robert De Niro. The Los Angeles Times named Chef Nobu one of Southern Californias Rising Stars in 1998; the James Beard Foundation inducted him into Whos Who of Food and Beverage in America in 2002 and also nominated him for Outstanding Chef in 1997 1999 2000 2001 2002 2003 and 2004. Nobu Matsuhisa has 22 restaurants in more than ten different cities around the world including 12 in the United States.THOMAS BUCKLEY worked with Daniel Boulud Ferran Adria and Jean-Georges Vongerichten before joining Nobu Miami. He is an executive chef who not only interprets his masters cuisine but also brings his own creativity into the kitchen with his knowledge of local ingredients.Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodanshas Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant.