Nobu Miami: The Party Cookbook by Nobu Matsuhisa and Thomas Buckley and Julie Hasson

  • Baked eggplant with kinzanji miso (page 16)

    from Nobu Miami: The Party Cookbook Nobu Miami by Nobu Matsuhisa and Thomas Buckley and Julie Hasson

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Japanese; Vegetarian; Vegan
    • Ingredients: Japanese eggplants; sake; soy sauce; kinzanji miso; oranges; sesame seeds
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  • ISBN 10 4770030800
  • ISBN 13 9784770030801
  • Linked ISBNs
  • Published Sep 15 2008
  • Format Hardcover
  • Page Count 200
  • Language English
  • Countries Japan
  • Publisher Kodansha International Ltd
  • Imprint Kodansha International Ltd

Publishers Text

What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu's restaurant empire.

The book introduces an exotic line-up of finger foods and party dishes with Cuban, Peruvian and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurants Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch.

More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.

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