NOBU Miami: The Party Cookbook
Arts & Culture ( 5 )
What is it like to attend a party catered by master chef Nobu Matsuhisa and Thomas Buckley, executive chef at Nobu Miami? Now you can find out — and learn the party food secrets of these two leading chefs who have captivated Miami with the kokoro they put into everything they prepare.
As with previous Nobu cookbooks, each dish distills influences from Japanese and South American — particularly Peruvian — cuisine, adding the extra dazzle of Florida’s abundant seafood and fresh tropical fruit. This time the focus is on finger foods and other party specialties layered with flavor bursts and subtle undertastes — all quintessential Nobu, all sure to become favorites in your home.
Feel the sea breeze and festive atmosphere in each dish, brilliantly photographed on the beach-terraces and yachts of this vacation paradise. The recipes feature commentaries and anecdotes by Nobu and Thomas on the inspirations behind each dish, as well as Nobu’s own personal insights as a world-renowned chef and restaurateur who is “always striving to learn” together with his staff how to better please guests. Beyond just party fare, isn’t that what cooking is all about?
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Mark_McCracken
Kokoro? Hearts? I've seen cow hearts for sales back in the states. In everything? Yuck.
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isthistheend
They both look like they've been eating too much, especially the guy on the left. Cooking is a wonderful and essential art, and so is eating, but don't forget about staying in shape (inner and outer) during the process and performance.
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jammer
Nobu is becoming too big.
His place in NY is infamous as is the LA Nobu.
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Dukeweerd
Cool, to let everyone know iv worked with Ebong, an awesome sushi chef, that worked under nobu in Miami..
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akaguma
celebrity chefs- scourge of the modern age- 'ooh, I marinate mine with my greasy fingers'
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