Nobuyuki Matsuhisa
Auteur de Nobu: The Cookbook
A propos de l'auteur
Œuvres de Nobuyuki Matsuhisa
"Dashi and umami : the heart of Japanese cuisine. " 1 exemplaire
Oeuvres associées
The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish (2003) — Contributeur — 35 exemplaires
Étiqueté
Partage des connaissances
- Nom canonique
- Matsuhisa, Nobuyuki
- Sexe
- male
- Nationalité
- Japan
- Lieux de résidence
- Saitama, Japan
Tokyo, Japan
Peru
Argentina
Alaska, USA
Los Angeles, California, USA (tout afficher 7)
Beverly Hills, California, USA - Prix et distinctions
- Southern California's Rising Stars Los Angeles Time Magazine (1998)
Food & Wine's America's 10 Best New Chefs (1989)
Who's Who of Food & Beverage in America by the James Beard Foundation (2002)
Outstanding Chef by the James Beard Foundation (Nomination - 1997, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006)
Membres
Critiques
Nobu: A Memoir par Nobu Matsuhisa
A somewhat interesting memoir of a celebrity sushi chef. The book was translated from Japanese. It relates the path of his personal development, the history of his restaurant career and how he became a celebrity. The writing emphasizes many names of people he wants to credit with defining his path. I can understand the desire, but found the constant naming of people that I wouldn't relate to a distraction.
An excellent book full of Nobu's iconic recipes. Worth the price of admission for the Black Cod with Miso dish alone.
A disappointing follow-up. Suffers from being a translation of a Japanese original rather than a new work. Feels rushed.
Prix et récompenses
Vous aimerez peut-être aussi
Auteurs associés
Statistiques
- Œuvres
- 12
- Aussi par
- 2
- Membres
- 370
- Popularité
- #65,128
- Évaluation
- 3.4
- Critiques
- 4
- ISBN
- 25
- Langues
- 6