Withhismultinationalandeverexpandingempireofthirteenrestaurants,NobuMatsuhisahasbecomeoneofthemosttalked-aboutinternationalrestaurateursandarguablytheworld’sgreatestsushichef.Inhisfirst,longawaitedbook,NobuTheCookbook,Matsuhisarevealsthesecretsofhisexciting,cutting-edgeJapanesecuisine.Nobu’sculinarycreationsarebasedonthepracticeofsimplicitytheartofusingsimpletechniquestobringouttheflavorsinthebestingredientstheworld’soceanshavetoofferandonhisuniquecombinationsofJapanesecuisineandimaginativeWestern,particularlySouthAmerican,cooking.Whilesimplicitymaybetheruleinhiscooking,exoticingredientsarethekeytohissignaturestyle:inMatsuhisaShrimphecombinesshiitakemushrooms,shisoleaves,andcaviar;OctopusTiraditoismadewithyuzujuiceandrocotochilipaste;heevengivesawaythesecretstomakinghisworld-famousSeafoodCeviche,NobuStyle.Inall,fiftyoriginalrecipesforfishandseafoodareincludedwithstep-by-stepinstructionsandlavishcolorphotographs.ItfeaturesallNobu’ssignaturedishesalongwithsalads,vegetabledishes,anddessertrecipes,whileaspecialchapteraboutpairingdrinkswiththemealsroundsouttheselections.AchapterdedicatedtosushiinstructsreadershowtomakeNobu’sownoriginalSoftShellCrabRoll,SalmonSkinRollandHouseSpecialRoll.Throughoutthebooktheauthorsharesstoriesofhisrichandvariedlife:hischildhoodmemoriesofruralJapan;thebeginningofhiscareer;hismeteoricrisetothetop,asoneofthemostrenownedchefsofhisgeneration.FeaturingaprefacebyRobertDeNiro,aforewordbyMarthaStewartandanafterwardbyJapaneseactorKenTakakura,NobuTheCookbookissuretobetheseason’shottestcookbookandasure-fireclassicforJapanesecooksandfoodiesalike.Tantalizingseafoodrecipesfromthekitchensofasuperchef
