I always put something special in my food-my heart, or kokoro as we say in Japanese-and, you, of course, must put your own heart into your own cooking." --Nobu Matsuhisa * Nobu is one of the most loved and best-known celebrity chefs in North America, respected as a culinary innovator of easily prepared, culturally fused Japanese cuisine. Nobu draws upon his extensive training in Tokyo and his life abroad in Peru, Argentina, and Alaska, as well as his own Michelin-rated, award-winning restaurants worldwide, to create unusual and ingenious East-meets-West dishes like Chilled Pea Shoot Soup with Caviar, Oysters with Pancetta, Iberian Pork Shabu Shabu, and the Japanese Mojito, which herald his ability to explore a confluence of cultures and tastes. Nobu style is synonymous with flexibility, freshness, quality, and above all, simplicity. Nobu West is for cooks of all experience levels, providing advice; descriptions of unfamiliar flavorings, ingredients, and techniques; and helpful step-by-step illustrations along with tantalizing, full-color photographs.

Nobu West

Cookbooks, Food & Wine

Matsuhisa, Nobu

Cooking Methods

Andrews McMeel Publishing

“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final chapter.” —Publishers Weekly (starred review) A fascinating and unique memoir by the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists. Nobu needs no introduction. One of the world’s most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his wife and children as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this inspiring memoir is perfect for fans of Marie Kondo’s The Life-Changing Magic of Tidying Up and Danny Meyer’s Setting the Table. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.

Nobu: A Memoir

Biographies & Memoirs

Community & Culture

Atria/Emily Bestler Books

“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final chapter.” —Publishers Weekly (starred review) “Inspiration by example” (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists. As one of the world’s most widely acclaimed restaurateurs, Nobu’s influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this “insightful peek into the mind of one of the world’s most successful restaurateurs” (Library Journal) is perfect for fans of Marie Kondo’s The Life-Changing Magic of Tidying Up and Danny Meyer’s Setting the Table. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.

What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu’s restaurant empire. The book introduces an exotic line-up of finger foods and party dishes with South / American, and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurant’s Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch. More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.

Nobu Miami: The Party Cookbook

Buckley, Thomas

Regional & International

Kodansha International

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese. Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation. In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea. He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves. Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia. Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectually curious.

Haute Chinese Cuisine from the Kitchen of Wakiya

Bouley, David

Wakiya, Yuji

Kodansha USA

What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu's restaurant empire. The book introduces an exotic line-up of finger foods and party dishes with South / American and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurants Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch. More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.

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.

nobu's Vegetarian Cookbook

Pie-Books

Nobu west

Eduard Mark

RBA Libros

See the best price to sell, buy, or rent books by Matsuhisa, Nobu. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Matsuhisa, Nobu

See the best price to sell, buy, or rent books by Matsuhisa, Nobu. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Nobu West

Nobu: A Memoir

Nobu: A Memoir

Nobu Miami: The Party Cookbook

Haute Chinese Cuisine from the Kitchen of Wakiya

Nobu Miami: The Party Cookbook

nobu's Vegetarian Cookbook

Nobu west