{"product_id":"nobu-now","title":"Nobu Now","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Matsuhisa, Nobuyuki\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Clarkson Potter\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e First Edition\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 256\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 11-10-2005\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting.\n\nAs one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city.\n\nHis first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu’s repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make.\n\nYou will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel “Fish and Chips” give expression to his ingenious brand of fusion cuisine.\n\nFor the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding.\n\nNobu’s inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food.\n\nIndeed, the essence of Japanese cuisine—using simple techniques to bring out the flavors in the best of ingredients—is still at the heart of Nobu’s cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore—light, modern, clean, and fresh.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9780307236739\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e hardcover\u003c\/p\u003e\u003cp\u003e\u003cb\u003eItem Condition:\u003c\/b\u003e New\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":51755037163821,"sku":"FBA_1T47310","price":56.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/5853\/5981\/files\/41yMmPxaysL.jpg?v=1768481379","url":"https:\/\/silkroadstore.us\/products\/nobu-now","provider":"Silk Road Store","version":"1.0","type":"link"}