The Party Cookbook
As seen on "The Martha Stewart Show" !
What is it like to attend a party catered by master chef Nobu Matsuhisa and Thomas Buckley, executive chef at Nobu Miami? Now you can find out—and learn the party food secrets of these two leading chefs who have captivated Miami with the kokoro they put into everything they prepare. As with previous Nobu cookbooks, each dish distills influences from Japanese and South American—particularly Peruvian—cuisine, adding the extra dazzle of Florida's abundant seafood and fresh tropical fruit. This time the focus is on finger foods and other party specialties layered with flavor bursts and subtle undertastes—all quintessential Nobu, all sure to become favorites in your home. Feel the sea breeze and festive atmosphere in each dish, brilliantly photographed on the beach-terraces and yachts of this vacation paradise. The recipes feature commentaries and anecdotes by Nobu and Thomas on the inspirations behind each dish, as well as Nobu's own personal insights as a world-renowned chef and restaurateur who is "always striving to learn" together with his staff how to better please guests. Beyond just party fare, isn't that what cooking is all about?
"Fantastic party food by Nobu, one of the best chefs in the world, and Thomas, his rockin' Miami chef!"
"My friend Nobu is an alchemist when it come to modern dining. His style is quite possibly the most innovative and creative cuisine on the planet—subtle, delicate flavors that are suddenly bold on your taste buds, not to mention the modern health connection. Superb in every way!"
"Unbelievable! Nobu strikes again! His culinary brilliance and his utterly sensual approach to gastronomy are once again on full display in The Party Cookbook. Truthfully—if I only had one meal left in life, it would be feasting on Nobu's extraordinary food!!!"
"I am always excited to see new recipes that emphasize natural flavors and fresh ingredients. Nobu Miami; The Party Cookbook introduces the home cook to exotic ingredients from Asia and South America that are prepared in a relaxed, yet elegant manner. The recipes are approachable, delicious and destined to become family favorites."
"Nobu has once again brought his incredible cuisine to us. Along with Chef Thomas Buckley, he has created a vision that will help transform your next party into a memorable occasion, Miami-style. This book is absolutely delicious."
"I am a big fan of Nobu and Thomas. Their food, with its fresh and unique flavor combinations, is the perfect fit for a party in Miami and is incredibly adaptable to any other part of the world too. This new book is a great guide on how to make a party fun for guests, without forgetting that it's in everyone's best interest for the host to have a great time while entertaining."
"Nobu Matsuhisa has an innate talent for fusing culinary cultures. Who else could have brought together Japanese, Peruvian, and Cuban-Latino culinary influences in one elegant cookbook, and with such Miami-style panache?"
"Nobu always sets a new standard with everything he does. His new dishes are always exciting yet familiar—easy to say, very hard to do."
"I have always admired Nobu for his talent and vision. No one combines sexy, fun, and delicious better than him; the perfect ingredients for a great party!"
"I've known Chef Thomas for over ten years since he was a young line cook in New York City. He is extremely passionate and eager to experiment with new flavors. His passion comes through in his cooking."
"When it comes to the art and taste of sushi and Japanese food, there is only one name that comes to the forefront of everybody's mind—Nobu. He and Thomas take it a step further in Miami and show us how to have fun with it in this book!"
"NOBU's food is awesome!! Alucinante! We love Nobu Miami and can't wait for Nobu Mexico City!"
"Nobu created a world phenomenon around Japanese cuisine and set the globe on fire with his innovative style. He continues to be someone I admire and respect immensely."
"With winter fast approaching, it's the perfect time to thumb through this tropical finger-food feast from the masters at Nobu Miami and take a vacation from the bitter cold."
"Matsuhisa and Buckley succeed in melding cuisines from diverse cultures in an eye-catching cookbook."
"...a sumptuously photographed coffee table-sized volume of recipes influenced by Miami, South America and the Caribbean..."
—The Honolulu Advertiser
"They call him 'the sake savant,' but that doesn't bother Philip Harper...In sake-drinking circles across Japan and abroad, Harper is considered a cross-cultural pioneer: the only non-Japanese sake-maker to rise to the rank of toji, or master brewer."
—The Los Angeles Times
About the Author
Born in Japan, Nobu Matsuhisa trained in the time-honored sushi tradition in Tokyo before heading to Peru. He then went on to successive ventures in Argentina, Alaska, and Los Angeles, where he opened Matsuhisa in 1987. Seven years later, Robert De Niro persuaded him to open Nobu New York City. A further partnership with Giorgio Armani led to Nobu Milano in 2000, and he now receives constant offers to open more restaurants all over the globe. In recognition of his influence on cooking worldwide, TIME magazine chose him as one of "Asia's Heroes" in 2005. Nobu hosts and actively participates in charity events as a way of contributing to society through food. Hailing from the fishing town of Scarborough, England, Thomas Buckley finds himself in another seaside resort... Miami! Thomas is now the Executive Chef for Nobu Matsuhisa at Nobu Miami Beach, being involved in the initial opening of the restaurant in 2001. He has also assisted with the openings of Nobu Dallas and Nobu Atlantis, Paradise Island. Prior to moving to Miami, Thomas was the Senior Sous Chef at Nobu London and involved with the openings of Nobu Milano and Ubon By Nobu in London. During his career Thomas has trained under Michel Bourdin who was at the Connaught Hotel in London, Daniel Boulud at the original Daniel in New York, Ferran Adria at El Bulli in Roses, Spain. His first taste of Asian fare was with Jean-Georges Vongerichten at Vong London.