Nobu: The Cookbook (Anglais) Relié – 9 janvier 2013
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Nobu, c'est un voyage aux saveurs japonaises, d'Amérique du Sud, d'Alaska se succèdant dans ses recettes ... Une farandole de goûts, de couleurs, d'épices... Son livre est une initiation au voyage : ses succès culinaires comme le Black Cod, la Matsuhisa sauce... sont originaux et enchanteront les apprentis cuisiniers. Aprés y avoir goûtés, tout le monde souhaiterait le refaire soi-même ! Un beau livre, un trésor.
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Another thing I found somewhat annoying was all of the Hollywood name-dropping the book is peppered with. I don't really care which celebrities have dined in the various Nobu restaurants, nor do I care what their favorite dishes are. The fact that Nobu once made lunch for Princess Di was equally unimportant to me. The thing I really appreciated was learning more about the quality and "kokoro" (heart) that goes into some of the dishes I've enjoyed at Matsuhisa. The book definitely inspired me to go and eat there again soon!
For starters, I must say I rank photographic flash way down on my list of criteria for a good cookbook. I have very little use for cookbooks used to grace a coffee table, since I have no coffee table. So, If impressive looking cookbooks from famous chefs is your cup of tea, then this is an excellent book. Otherwise, it doesn't do a lot for me.
For starters, while the book deals almost exclusively with fish cookery and raw fish dishes, the introductory material on techniques, especially knife techniques is pretty thin. The story on sushi prep is that it takes years to learn everything you need to know about good knife techniques, and we are given but a half a page without even some pictures of the types of knives used in the three techniques described.
I will say that most of the recipes are relatively simple, as long as you have the right skills, but the ingredients for a lot of the dishes are somewhere between difficult and impossible to find. The poster boy for this state of affairs is abalone. Throughout my whole life, I have never seen fresh abalone available on the east coast fishmonger's counter. Now, I suspect this Pacific shellfish is endangered almost to the point of extinction. But, as Bob Kinkaid so eloquently says in his cookbook, high end restaurants can get things which are simply beyond the reach of the average shopper.
If this were a book on classic Japanese cookery, I would have a higher opinion of it, but it is a song to the virtues of Nobu Matsuhisa. It is a very pretty song, well graced with paeons from business partner Robert DeNiro, best bud, Martha Stewart, and about twenty testimonial blurbs from the culinary greats.
If your thing is good books on and about celebrity chefs, buy this book. But, if your interest is Japanese cooking in general, start with Shizuo Tsuji's 'Japanese Cooking, A Simple Art'.
The food is very good, but you can tell that this is definitely a vanity cookbook. I don't think most home chefs could use this book - it is definitely for the obsessive foodie who would go to any lengths to prepare his recipes. Good for special occasions or for those who have a lot of time and resources for foods.
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.
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- one
for daily use, the other for your coffee table.