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Nobu Miami: The Party Cookbook | 
 enlarge | Authors: Nobu Matsuhisa, Thomas Buckley
Creators: Daniel Boulud, Ferran Adria, Masashi Kuma
Publisher: Kodansha International
Category: Book
List Price: $39.95
Buy New: $23.37
You Save: $16.58 (42%)
New (36) Used (11) from $22.14
Rating:  1 reviews
Sales Rank: 102177
Media: Hardcover
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 2.5
Dimensions (in): 10.3 x 8.4 x 1.1
ISBN: 4770030800
Dewey Decimal Number: 641.5952
EAN: 9784770030801
ASIN: 4770030800
Publication Date: September 15, 2008
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com Review
Liven up your next party or intimate dinner for two with appetizers from the chefs at Nobu Miami that showcase Nobu's signature style of blending Japanese, Peruvian and Cuban influences to create unique and visually stunning dishes. Try your hand making the appetizers below (click the images for the recipies). Each recipe features simple instructions and easy-to-find ingredients that keep American tastes in mind.
Festive Recipes from Nobu Miami: The Party Cookbook
| Kushiyaki | Flounder Sashimi Salad | Pineapple Shaved Ice |
Product Description
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 South / American 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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| Customer Reviews:
Japanese & Florida fusion cooking November 1, 2008
4 out of 4 found this review helpful
This is a great cookbook. So few cookbooks out there are this good. Now I was hesitant at first because other Nobu cookbooks have been reviewed as being too difficult or the items are not easy to find. This time its different. It does help to live in Florida. Certain recipies do call for Key West conch and pink shrimp from Key Largo and if you live anywhere in Florida or have access to Florida seafood then pick up a copy of Nobu Miami.
Skimming through the book, the photos are gorgeous, which should satisfy even the most harder skeptic after reading the price. I think its worth the price you pay for it. Its filled with recipes and side stories from Nobu and Executive Chef Thomas Buckley, who runs the Nobu Miami restaurant in beautiful upscale South Beach. Nobu has a heartwarming piece about how hard it was to start out as just another sushi chef in Tokyo. Years learning how to prepared sushi where met with diappointment as he was used as a gopher by the other chefs. He wanted to quit many times but each time he failed he decided not to quit. Since those humble beginnings, he has opened Nobu restaurants all over the world.
But enough about the celebrity chef and more about the recipes. At first glance, they don't appear that hard to put together, especially considering the easy access to all the seafood mentioned.
In the Tampa Bay area, the Cuban influnece is really strong, so a typical Cuban meal would be pork marinated with Mojo seasonings with a plate of black beans and rice. Nobu does a Japanese twist with that old standby in creating Seared Striped Bass with Black beans and rice. There's also numerous variations on how to cook Florida lobster from the Keys. If you're a scuba driver, go Lobstering and try out the spiny lobster tempura. I love stone crab claws and when I go over to St Pete beach, its the first thing I look for. There's a wonderful recipe for tempura stone crab claws. In fact all the food photos in this book make me wanted to take the 4-four drive into Miami and just eat at Nobu's.
The cookbook covers finger foods, luncheons, intimate dinners, Nobu classics, desserts, and pages of additional recipes (if all the other recipes aren't enough.) Even the cocktail recipes look worth trying out.
I like the first section on finger foods the best. It was a good idea that the book publishers placed it upfront because in Florida, year round the weather is mild, so a lot of people entertain at home. You sit outside, inside a screened-in back patio (the only way to dine outside without monster-sized moustiques dining on you) usually with a big outside grill and entertain while you eat. The finger foods all have very little prep time so you can whip up a batch and move on to other things. The next section was the intimate dinners. I like the recipe for "Havana Club" roast duck, Ceviche soup, and my favorite being the Pumpkin mini-chawan mushi. The last one makes great use of a hollowed out pumpkin for the soup bowl. I love dishes that take natural items and transform them into something practical. On a side note, there's a great Vietnamese restaurant on Gandy Blvd (South Tampa area) that has excellent homemade coconut ice cream served in a coconut shell. Its those little artistic touches that really make the differences. Even for those who ignore stuff like that would probably miss it, if it was just coconut ice cream thrown in some ordinary white bowl.
If you already know the basics of Japanese cooking then you can make most of the recipes here.
I recommend this cookbook to anyone that love Japanese cooking and wants to take that next plunge into a Floridaesque fusion.
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