description Nobu: The Cookbook Overview
Nobu: The Cookbook is a 2001 cookbook by Japanese chef Nobuyuki Matsuhisa, known professionally as Nobu. It presents recipes and techniques associated with his restaurants, where Japanese culinary foundations are combined with ingredients and influences encountered during his work in Peru and other countries. The book includes seafood, sashimi, sauces, vegetables, and composed dishes, and is aimed at readers interested in restaurant-level Japanese and Japanese-Peruvian cooking.
help Nobu: The Cookbook FAQ
When was Nobu: The Cookbook published, and how many pages does it have?
Nobu: The Cookbook was published in 2001 and the English edition runs to 200 pages. It was Nobuyuki Matsuhisa's first cookbook and includes more than 50 fish and seafood dishes. [Google Books](https://books.google.com/books/about/Nobu.html?id=25qPQgAACAAJ)
What does Nobu-style cooking mean in this cookbook?
Matsuhisa combines Japanese techniques and ingredients with Western, especially South American, influences developed during his career. The book's examples include yuzu, rocoto chili paste, caviar, and sushi preparations alongside Japanese fundamentals. [Google Books](https://books.google.com/books/about/Nobu.html?id=Ch2kiePz4M4C)
Which signature Nobu dishes are included?
The book includes Seafood Ceviche, Nobu Style, Matsuhisa Shrimp, Octopus Tiradito, Soft Shell Crab Roll, Salmon Skin Roll, and House Special Roll. It also includes a dedicated sushi chapter and step-by-step instructions. [Google Books](https://books.google.com/books/about/Nobu.html?id=Ch2kiePz4M4C)
Is Nobu: The Cookbook practical for a home kitchen?
It provides an ingredients-and-techniques section, step-by-step recipes, a glossary, and chapters for seafood, sushi, vegetables, soba, and desserts. Some signature dishes use specialty ingredients such as rocoto chili paste or caviar, so the book is both a home reference and a guide to restaurant-style cooking. [Google Books](https://books.google.com/books/about/Nobu.html?id=Ch2kiePz4M4C)
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