Nobu Matsuhisa still stands above 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 more fully the fusion of cultures and cuisines which is now 'Nobu style'.
For each of the European restaurant, Mark has created dishes made with local ingredients, such as porcini in Milan, and this book contains a repertoire of such recipes.
Among them are inventive, yet simple, like Dublin Bay Prawn Cocktail, Spicy Quail Tempura, Monkfish and Fennel Salad, Cornish Crab Harumaki, Dover Sole with Spicy Onion Ponzu and Iberian Pork with Soy and Ginger. Every recipe was photographed in London by master Japanese photographer Eiichi Takahashi, and for many there are step-by-step sequences and pictures of key preparation stages.
