Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In this third book, the first to be written and published in English, he collaborates with Mark Edwards, the Head Chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now "Nobu style". For each of the European restaurants Mark has created dishes made with local ingredients, such as porcini in Milan, and this book includes a repertoire of such recipes.
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Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In this third book, the first to be written and published in English, he collaborates with Mark Edwards, the Head Chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now "Nobu style". For each of the European restaurants Mark has created dishes made with local ingredients, such as porcini in Milan, and this book includes a repertoire of such recipes.
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Takahashi, Eiichi. Fine in Near Fine jacket. Book. 4to-over 9¾-12" tall. Hardcover in dust jacket. Slightest hint of edge wear to jacket. Otherwise clean, tight and unmarked. A sound and handsome copy, very neat. 256pp.
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New in new dust jacket. Sewn binding. Paper over boards. With dust jacket. 256 p. Contains: Illustrations. Audience: General/trade. Brand new book in publisher's shrink-wrap
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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No highlighting markings or writing. Pages and cover clean and intact. Used book in very good conditions. Minor cosmetic defects may be present. May include library marks.