Nobu: The Cookbook

Kodansha's corporate big wigs are Nobu fans so when he chose them to publish his first cook book, they decided to match the quality of the book to the quality of Nobu's ingredients. They used an eight colour separation process (absurdly expensive) for all the fish pictures, and try as you might you can't really see the dots that compose the image, at least not without a magnifying glass. Nobu's aim is to proudly lay himself open to his public. He doesn't fear revealing his secrets because he's confident enough to know his style and character are unique to him. He wants to inspire amateur chefs. Here are three of the simpler dishes that anyone could make. 1) Sea urchin in a shiitake mushroom cap, wrapped in steamed spinach, served on an egg sauce with a spoonful of salmon roe 2) Asparagus topped with salmon roe 3) Steamed monkfish liver with caviar As the saying goes, the media is the message and the pictures actually help the amateur chef no end. With the superb pictures that accompany the recipes, you can execute these dishes almost from the name of the recipe alone. Without the pictures, you can't. One caveat. Nobu is a name dropper. I've no doubt that Robert De Niro, Martha Stewart, Ken takakura, and Linda Evans really are his friends but he mentions famous names too often for my taste. On the other hand when I went to Nobu Tokyo during Nobu week, he was there and toured the dining room. He stopped by our table and signed a copy of his book for me. So he's not too proud to smile and have chat with us rabble; he really likes his customers. Vincent Poirier, Tokyo

The recipes in this cook book are truly exceptional. The photography is beautiful and they aid in designing the finished dishes so they look beautiful as well as apetizing. I had a dinner for my relatives and used about 5 recipes from this cook book in one night. You know you have a good cookbook when all the guests talk about is the food! The only caveat would be for folks who don't have access to a good asian grocery store to find the ingredients or those who don't have the patience to do detailed prep work. For the gourmet cook who loves to please thier guests with the best dining experience--this cookbook will rock your world.

This is a intimidating cookbook when first opened. It's source is one of the world's renown chefs and the cuisine shall we say is one that most of us don't have access to (all of the exotic seafood: eels, abalone, etc. and sushi).However, there are many dishes which one with access to fresh, high quality seafood and basic chef skills can achieve some success with. I've had raves over the Grilled Scallops with Tabbouleh Salsa as well as Baked Monkfish Medley with Tosa-Zu and the Lobster Salad with Spicy Lemon Dressing, Green Tea Parfait.High level cooking with fusion of Japanese and other cuisines. Beatifully composed and produced with wrap-around photos of brilliant color. Inspiring book to challenge one's menu with this creative, famous cuisine.

After sampling a variety of creations at Nobu-London, I was thrilled to receive this cookbook. However, in the hours between receiving it and reading it, I pondered the seemingly inevitable: I thought I'd be let down, and would discover a shallow book assembled by the Nobu marketing staff.My passing qualms were misplaced, and I couldn't be more pleased. The writing is lucid, the book readable, the advice welcome and reasonable, the recipes clear, and the range of dishes exciting. Already, I've made 2 superb appetizers, and have a main course marinating in the fridge. Other dishes are to come. My spouse, a non-sushi-eater until a few years ago, has glowed about the dishes sampled thus far, and is anticipating many more soon.This is not anybody's main cookbook (or even in the main set), but should accessorize any amateur chef's collection when in the mood for fusion food and inspired/inspiring combinations.

Exquisitely beautiful and destined for many joyful hours in the kitchen. This book is rich in stories that tie food to culture.It is also filled with a treasure trove of easy to follow recipes. Having cooked my way through most of the book after many years of "guessing" the layers that make up Nobu's cuisine, I feel like I have been given wings. This book provides a strong foundation in both ingredients and techniques but even more impressively it provides a fantastic tutorial on the principles of combining color, texture, and flavor. The chapter on Nobu Sauces and Basics is well worth the price of the book. Don't just be seduced by the photography, this is a book that you can cook from!!! If you don't like your cookbooks dog-eared and oil stained, you may have to buy two- onefor daily use, the other for your coffee table.