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.
Liven up your next party or intimate dinner for two with appetizers from the chefs at Nobu Miami that showcase Nobu's signature style of blending Japanese, Peruvian and Cuban influences to create unique and visually stunning dishes. Try your hand making the appetizers below (click the images for the recipies). Each recipe features simple instructions and easy-to-find ingredients that keep American tastes in mind.
Festive Recipes from Nobu Miami: The Party Cookbook
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| Kushiyaki | Flounder Sashimi Salad | Pineapple Shaved Ice |
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