Nobu West

NOBU WEST brings simplicity and taste to the table

East meets West in a simple and succulent way in Nobu West (Andrews McMeel Publishing, March 2007, $39.95), the newest cookbook from beloved celebrity chef Nobu Matsuhisa and Mark Edwards, the executive chef at Nobu London.

This beautifully illustrated book presents approachable Japanese cooking at its finest, from two chefs with experience from Tokyo to London. Featuring a mix of more than 120 traditional Japanese recipes and European and American fusion recipes, Nobu West presents a unique and easy-to-prepare blend of flavors.

Readers will appreciate "Nobu style," emphasizing flexibility, freshness, quality, and, above all, simplicity. Cooks of all levels of experience will find themselves making dishes from Sukiyaki to Rice Pizza to the Japanese Mojito, thanks to the reassuring advice, descriptions of unfamiliar ingredients, step-by-step illustrations, and full-color photos found in Nobu West.

With extensive training in Tokyo as well as culinary experience in Peru, Argentina, and Alaska, and at his own Michelin-rated, award-winning restaurants worldwide, Nobu uses his experience and talents to create culturally fused Japanese cuisine. Now even home chefs can learn the secrets of the delectable Nobu style.

About the Authors:

Nobu Matsuhisa lives in Beverly Hills and owns more than 15 restaurants in cities including Miami, Aspen, Las Vegas, Dallas, London, Milan, Tokyo, and Hong Kong. His previous cookbooks include Nobu and Nobu Now. Mark Edwards is the executive chef of Michelin-starred Nobu London. Nobu West’s photographer, Eiichi Takahashi, won the 2006 James Beard photography award for Nobu Now.

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FOR IMMEDIATE RELEASE — Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

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