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In Nobu: The Cookbook–his first cookbook in any language–Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer. He has presented more than 50 original recipes for fish and seafood that include all the signature dishes–Matsuhisa Shrimp, Octopus Tiradito, Squid Pasta, Black Cod, New Style Sashimi and Sashimi Salad. There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a chapter about alcoholic accompaniments.
Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently Georgio Armani in Milan. His friends also appear in the book. There is a preface by De Niro, a foreword by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.
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