Nobu: the cookbook by Matsuhisa, Nobuyuki - 2001

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Kodansha Amer Inc, 2011. Hardcover. Fine/Near Fine.

Kodansha International, 2001-09-07. Hardcover. Used: Good. Excellent customer service. Prompt Customer Service.

Tokyo, Japan: Kodansha , 2001. One corner of the textblock has a very light damp stain, or moisture damage on the last fifty pages. Otherwise very good.. 3rd Printing. Hard Cover. Good +/No Jacket. 4to - over 9¾" - 12" Tall, 200 Pages.

CollectibleGood. signed and inscribed by Author, jacket has some tanning, Good hardcover copy with jacket, solid binding, mild to moderate reading/age wear, jacket has some mild edge wear, may have ex owner inscription and/or some light markings. We take great pride in accurately describing the condition of our books and media, ship within 48 hours, and offer a 100% money back guarantee. Customers purchasing more than one item from us may be entitled to a shipping discount.

Kodansha USA, 2001-09-07. First Edition. Hardcover. Very Good. 10x8x0. 1st Edition, 1st Printing. Light wear to covers. Text clean and unmarked. The binding is tight and square. Light wear to the dust jacket. Your satisfaction is guaranteed!

Tokyo / New York: Kodansha International, 2001. (JPN) 6th printing. No markings, Fine in unclipped Fine dust jacket. Photo Boards with blck spine, 200pp, index. Full page colour photos of prepared dishes augmented with B&W photos. Nobu was trained as a sushi chef and opened his first restaurant in Beverly Hills in 1987. Seven years later, Robert DeNiro persuaded him to open Nobu in New York City. There is a preface letter by De Niro and a foreword by Martha Stewart. His interpretations of Japanese cuisine are new and exciting. Fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. (3.1 JM HOJ… Read More

Appears New, extremely trivial shelf wear to dust jacket (from stock of closed bookstore); Orders received by noon Eastern Time shipped same day from MD/6 days/wk

4to: Kodansha, 2001. First edition. Very Good. Very Good. Hardcover. Fumihiko Watanabe. New York. pp. 200, ""With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.""

Tokyo: Kodansha International, 2001. Hardcover. Near Fine/Near Fine. First edition. Quarto. 200pp. Fine in fine dust jacket.