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Nobu Now (Anglais) Relié – 11 octobre 2005

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4,1 étoiles sur 5 14 commentaires provenant des USA

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Relié, 11 octobre 2005
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Description du produit


Minced Baby White Shrimp Skewers
This ensemble of white shrimp, scallop and fresh aonori laver is served with mayonnaise imbued with the refreshing flavor of fresh wasabi.

Shrimp Skewers
Serves 3

• 2.5 [2 and one-half] ounces raw shrimp

• 1.25 [one and one-quarter] ounces scallops in the shell

• .5 [one-half] ounce fresh aonori

• vegetable oil for deep-frying

• 4.25 [four and one-quarter] ounces mayonnaise

• .75 [three quarters] ounce fresh wasabi

• chives

• 2 sudachi citrus fruits (see "Tips")

1. Remove the heads, shell and tails from the shrimp (prawns); extract the scallops from their shells and remove the beard and innards. Cut the shrimp (prawns) and scallops into fairly small pieces, combining them on the board while chopping.

2. Mix the fresh aonori liver into the shrimp and scallops, and mold the mixture around 6-8 bamboo skewers.

3. Heat the oil for deep-frying to a temperature of 355°F and deep-fry the skewers for 2 minutes. Drain on paper towel.

4. Combine the mayonnaise with the freshly grated wasabi. Spoon this into a small glass pot and sprinkle the chives on top. Serve with the sudachi citrus fruits, cut into thick slices.

Mango Saké
Serves 12

• 1.8 quarts Hokusetsu sake (pure rice)

• 7 ounces sugar syrup

• 10.5 [ten and one-half] ounces mango flesh

• 3 tablespoons and 1 teaspoon mango syrup

• 10 drops ginger juice, squeezed from the root in a garlic press

1. Add a little Japanese sake to the syrup and fresh mango, put into a juicer and blend.

2. Add the mango syrup and ginger juice, then strain through a cloth. Add the remaining sake and store in the fridge.

This acidic fruit (Citrus sudachi) is a smaller relative of yuzu. It is used in the summer and autumn while still green for its tangy juice and aromatic zest. Sudachi is rarely available outside Japan and lemons can be used as a substitute.

Présentation de l'éditeur

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.

As 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.

His 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.

You 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.

For 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.

Nobu’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.

Indeed, 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.

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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.1 étoiles sur 5 14 commentaires
5.0 étoiles sur 5 Nice cookbook 23 mars 2017
Par Amazon Customer - Publié sur
Format: Relié Achat vérifié
Clear and concise recipes. Beautiful illustration. Highly recommended.
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Disappointing 11 janvier 2013
Par Hamama Rabin Dana - Publié sur
Format: Relié Achat vérifié
The book is not a cook book you can expect to manage succeeding in following through recepies and getting the same result as ment by the autor.
Tones of products, some hard to find, tones of steps to each recepie..
Better to eat at nobu than try and cook from the book...
5.0 étoiles sur 5 Five Stars 2 décembre 2016
Par Sherran Blair - Publié sur
Format: Relié Achat vérifié
An exceptional experience
5.0 étoiles sur 5 ... book gives you a hint on how to cook like them. Great pictures 19 novembre 2015
Par Aida - Publié sur
Format: Relié Achat vérifié
I lve Nobu restaurants and this book gives you a hint on how to cook like them. Great pictures!
5.0 étoiles sur 5 Five Stars 3 avril 2015
Par August York - Publié sur
Format: Relié Achat vérifié
Great article!
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