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the appetizer:

Nobu Miami: The Party Cookbook by Nobu Matsuhisa and Thomas Buckley, includes recipes like Duck "Sushi" with Yakumi Condiments; Conch Tiradito, Nobu Style; and Octopus Carpaccio with Yuzu Mojo.

Cookbook

 

Nobu Miami: The Party Cookbook

by Nobu Matsuhisa and Thomas Buckley

 

What is it like to attend a party catered by master chef Nobu Matsuhisa and Thomas Buckley, executive chef at Nobu Miami? Now you can find out—and learn the party food secrets of these two leading chefs who have captivated Miami with the kokoro they put into everything they prepare.

As with previous Nobu cookbooks, each dish in Nobu Miami: The Party Cookbook distills influences from Japanese and South American—particularly Peruvian—cuisine, adding the extra dazzle of Florida's abundant seafood and fresh tropical fruit. This time the focus is on finger foods and other party specialties layered with flavor bursts and subtle undertastes—all quintessential Nobu, all sure to become favorites in your home.

Feel the sea breeze and festive atmosphere in each dish, brilliantly photographed on the beach-terraces and yachts of this vacation paradise. The recipes feature commentaries and anecdotes by Nobu and Thomas on the inspirations behind each dish, as well as Nobu's own personal insights as a world-renowned chef and restaurateur who is "always striving to learn" together with his staff how to better please guests. Beyond just party fare, isn't that what cooking is all about?

 
About the Authors

Born in Japan, Nobu Matsuhisa trained in the time-honored sushi tradition in Tokyo before heading to Peru. He then went on to successive ventures in Argentina, Alaska, and Los Angeles, where he opened Matsuhisa in 1987. Seven years later, Robert De Niro persuaded him to open Nobu New York City. A further partnership with Giorgio Armani led to Nobu Milano in 2000, and he now receives constant offers to open more restaurants all over the globe. In recognition of his influence on cooking worldwide, TIME magazine chose him as one of "Asia's Heroes" in 2005. Nobu hosts and actively participates in charity events as a way of contributing to society through food.

Hailing from the fishing town of Scarborough, England, Thomas Buckley is now the Executive Chef for Nobu Matsuhisa at Nobu Miami Beach, being involved in the initial opening of the restaurant in 2001. He has also assisted with the openings of Nobu Dallas and Nobu Atlantis, Paradise Island. Prior to moving to Miami, Thomas was the Senior Sous Chef at Nobu London and involved with the openings of Nobu Milano and Ubon By Nobu in London. During his career Thomas has trained under Michel Bourdin who was at the Connaught Hotel in London, Daniel Boulud at the original Daniel in New York, Ferran Adria at El Bulli in Roses, Spain. His first taste of Asian fare was with Jean-Georges Vongerichten at Vong London.

 
  • Nobu Miami: The Party Cookbook
  • by Nobu Matsuhisa and Thomas Buckley
  • Photographs by Masashi Kuma
  • Kodansha 2008
  • $39.95; Hardcover; 192 pages
  • ISBN-10: 4770030800
  • ISBN-13: 978-4-7700-3080-1
  • Information provided by the publisher.

Buy Nobu Miami: The Party Cookbook

 

Nobu Miami: The Party Cookbook

 

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This page created September 2009


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