Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.
Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.
This hardcover book measures 8 3/5 inches in width by 9/10 inches in depth by 10 3/5 inches in height. Published February 2012.
Founded in 1929, this venerable Italian book publisher is an authority in the world of haute couture, art, architecture, interior design, and gastronomy. Rizzoli’s lavishly illustrated books, which focus on fashion, food and home, are the ne plus ultra of coffee-table trophies. Enrich your life — and your library — with these treasured tomes.