|
|
 |
nobu
Miami THE PARTY COOKBOOK * PUBLISHED SEPTEMBER 2008 - The latest of
Nobu's cookbooks focuses on party dishes from his Miami restaurant,
showing what it's like to be to be entertained at a party catered by
Nobu Matsuhisa and Thomas Buckley
With more than 70 party recipes,
this book will be a great gift for any food lover - especially those
who love to entertain A visual treat, celebrating the Miami
atmosphere of sun and fun!
"Fantastic party food by
Nobu, one of the best chefs in the world, and Thomas, his rockin'
Miami chef!" -- Jamie Oliver |
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
finger-foods, playing on the vibrant and festive atmosphere of Miami
and the city's very particular style, from beach-view-terrace to
private yacht. More than 70 recipes, drawn from Nobu's long career
and extensive travels as a global-scale chef, are offered with
stunning full colour photographs, additional comments and columns on
ingredients, and useful cooking techniques. The recipes include new
dishes especially created for the book as well, as a Floridian take
on Nobu's classic and popular plates that have been enjoyed by
celebrities in his restaurant. Each dish is woven with Japanese,
Peruvian and now Cuban-Latino influences, and features commentary
from Nobu and Buckley concerning their inspiration behind the dish,
as well as anecdotes.
Born in Japan, Nobu Matsuhisa is
one of the most talked-about restaurateurs and chefs in the world. He
trained in the time-honoured sushi tradition in Tokyo before heading
to Peru, and then 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 2002 the James Beard Foundation inducted Nobu into The
Who's Who of Food & Beverage, and in recognition of his influence
on cooking worldwide, TIME magazine chose him as one of 'Asia's
Heroes' in 2005. Nobu now has restaurants in more than 10 different
cities around the world, and hosts and actively participates in
charity events as a way of contributing to society through food.
nobu miami: the party cookbook
Published by Kodansha International & available from Kodansha
Europe September 2008; ISBN 13: 9784770030801; pp192; colour photos
throughout; hardback; £20.00
top
|
 |
CHARLES
CAMPION'S LONDON RESTAURANT GUIDE 2009
published
by Profile Books price £8.99 -
The usual sterling work from a
man who knows his food and isn't swayed by trappings and gimmicks.
The guide covers 400 places to eat with a page per restaurant.
Compiling a guide is not as easy as it may seem against the rapidly
changing backcloth of London's restaurant scene but Mr Campion has
managed, once again, to produce the definitive guide to eating out in London.
top |
|
 |
SAM
STERN'S STUDENT COOKBOOK published by Walker Books priced £9.99
Seventeen year old Sam Stern is
back with this book of which Gordon Ramsay comments "Brilliant!
Don't enter the kitchen without it." Prompted by his mother
Susan, he has already written Get Cooking Up a Storm and Real Food.
Sam's idea is to end the disconnect between the terms
"student" and "good food" and the book is simple
but striking in design and highly illustrated to appeal to its target audience.
top |
|
 |
THE
BIBENDUM COOKBOOK by Terence Conran, Simon Hopkinson & Matthew
Harris published by Conran Octopus in October priced £25
Definitely a classic - not only a
cookbook but also an almost historical work giving the reader a
feeling for Bibendum, its history and its standing in the culinary
community. The recipes are simple and seasonal presented by masters
of their craft and the photographs give an amazing insight into the
working of the restaurant and the people involved in it. From the
early days of the Michelin Man to modern day chic, this is one for
your coffee table.
top |
|
