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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Very good. A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages are intact and not marred by notes or highlighting. The spine is undamaged.
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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
