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Nobu's Vegetarian Cookbook

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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. Througho 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. 


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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. Througho 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. 

30 review for Nobu's Vegetarian Cookbook

  1. 5 out of 5

    Che

    Beautiful, artistic pictures I don't think I'd eat a lot of the dishes, but it was fun to explore. Definitely gave me ideas to incorporate into other recipes. Beautiful, artistic pictures I don't think I'd eat a lot of the dishes, but it was fun to explore. Definitely gave me ideas to incorporate into other recipes.

  2. 5 out of 5

    Celia Burn

    A lot of the Japanese produce in this book will be tricky to procure for Americans not in large coastal cities, but many ingredients can be found at Asian supermarkets nationwide. Often the recipes can be tailored to whatever vegetables you want to use with several recommended varieties and a set required weight. The novice home cook might be uncomfortable with the open interpretation for the recipes without a play-by-play in every step, but there are many tips and intros to assist and plenty of A lot of the Japanese produce in this book will be tricky to procure for Americans not in large coastal cities, but many ingredients can be found at Asian supermarkets nationwide. Often the recipes can be tailored to whatever vegetables you want to use with several recommended varieties and a set required weight. The novice home cook might be uncomfortable with the open interpretation for the recipes without a play-by-play in every step, but there are many tips and intros to assist and plenty of vivid photographs to give an idea of your potential end result. Aside from the required specialty ingredients being a drawback, most of these recipes are surprisingly easy to execute for how fancy and intimidating they may seem at first glance with few steps involved, but a few require more hands-off time than some people will desire — such as in the air drying of vegetables, preserving cucumbers in salt, and pickling (which each take several days to a week). Not a bad read if you wish to reimagine the way you use Japanese vegetables and greens in your kitchen.

  3. 4 out of 5

    Darice Chang

    The closest you will get to professional vegetable sushi in English (I would know; I've read the industry publications in Japanese). Highly recommend for any chef - home or professional - looking to up their vegetable sushi game. The closest you will get to professional vegetable sushi in English (I would know; I've read the industry publications in Japanese). Highly recommend for any chef - home or professional - looking to up their vegetable sushi game.

  4. 4 out of 5

    elizabeth

    It's beautiful as a coffee table book, but I highly doubt I'd go through the time and effort to actually make anything in this book. It's beautiful as a coffee table book, but I highly doubt I'd go through the time and effort to actually make anything in this book.

  5. 4 out of 5

    Alyssa

    Too complicated - and too many hard to find ingredients. I'd love to try these dishes at a restaurant, but will I ever make them at home? Nope. Too complicated - and too many hard to find ingredients. I'd love to try these dishes at a restaurant, but will I ever make them at home? Nope.

  6. 5 out of 5

    Sally

    A beautiful coffee-table cookbook! I just hope my mum can help me make some of the recipes ( more complex than my usual fare). My motivation is high though as they sound as delicious as they look.

  7. 4 out of 5

    Emilie

    So inspiring and thoughtful. Yeah, some of it is ridiculous for the home cook. I could find all of the ingredients I've looked for at my local international markets. Treat yourself! So inspiring and thoughtful. Yeah, some of it is ridiculous for the home cook. I could find all of the ingredients I've looked for at my local international markets. Treat yourself!

  8. 4 out of 5

    Molly

    Not a bad book- and full of great photos. Just not readily available ingredients or very practical for me.

  9. 4 out of 5

    Middlethought

  10. 4 out of 5

    Arslan

  11. 4 out of 5

    Christy

  12. 5 out of 5

    Katy Hill

  13. 4 out of 5

    Alexander Sperber

  14. 5 out of 5

    Josh Url

  15. 5 out of 5

    Freja

  16. 5 out of 5

    Kyle

  17. 5 out of 5

    Jonmarcotte

  18. 4 out of 5

    Michael Natkin

  19. 4 out of 5

    Peter van der Meer

  20. 5 out of 5

    Sara Janes

  21. 4 out of 5

    Annika

  22. 4 out of 5

    Mohit Singh-chhabra

  23. 4 out of 5

    Anna Maria

  24. 5 out of 5

    Audrey

  25. 5 out of 5

    Rae

  26. 4 out of 5

    Michael

  27. 4 out of 5

    Lindsay

  28. 5 out of 5

    Phillip Tsang

  29. 5 out of 5

    Scott Stroud

  30. 4 out of 5

    Kyle

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