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Japanese Chefs - Nobu Matsuhisa, Masaharu Morimoto, Kenji Fujimoto, Chen Kenichi, Tetsuya Wakuda, Rokusaburo Michiba, Hiroyuki Sakai (Paperback) Loot Price: R369
Discovery Miles 3 690
Japanese Chefs - Nobu Matsuhisa, Masaharu Morimoto, Kenji Fujimoto, Chen Kenichi, Tetsuya Wakuda, Rokusaburo Michiba, Hiroyuki...

Japanese Chefs - Nobu Matsuhisa, Masaharu Morimoto, Kenji Fujimoto, Chen Kenichi, Tetsuya Wakuda, Rokusaburo Michiba, Hiroyuki Sakai (Paperback)

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Loot Price R369 Discovery Miles 3 690

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Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: Nobu Matsuhisa, Masaharu Morimoto, Kenji Fujimoto, Chen Kenichi, Tetsuya Wakuda, Rokusaburo Michiba, Hiroyuki Sakai, Roy Yamaguchi, Y ji Wakiya, Toshiro Kandagawa, Koumei Nakamura, Masahiko Kobe, Kanemoto J Noritsugu, Harumi Kurihara, Yutaka Ishinabe, Chen Kenmin, Hanaya Yohei, Yasuji Sasaki, Hiromi Yamada, Fujio Shido. Source: Wikipedia. Free updates online. Not illustrated. Excerpt: March 10, 1949 ) Saitama, JapanNobuyuki "Nobu" Matsuhisa ( Matsuhisa Nobuyuki; born March 10, 1949) is a celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with South American (Peruvian and Argentine) ingredients. His signature dish is black cod in miso, though his restaurants have become best known in recent years for serving endangered Bluefin Tuna despite strong pressure from conservation organisations and celebrities. Nobu was born in Saitama, Japan. At age six his father died in a traffic accident and he and his two older brothers were raised by his mother. After graduating high school, he worked at the restaurant "Matsue Sushi" in Shinjuku, Tokyo for seven years, and was invited by a regular customer who was a Peruvian entrepreneur of Japanese descent to open a Japanese restaurant in Peru. In 1973 at age 24, he moved to Peru (Lima) and opened a restaurant with the same name of Matsuei in partnership with his sponsor. Nobu was unable to find many of the ingredients he took for granted in Japan and had to improvise, and it was here that he developed his unique style of cuisine that incorporated Southern American ingredients into Japanese dishes. After three years he and his sponsor parted ways over differences on the business direction, and he moved to Buenos Aires. He later moved to Alaska, USA and opened his own restaurant, which failed almost im...More: http: //booksllc.net/?id=377679

General

Imprint: Books + Company
Country of origin: United States
Release date: September 2010
First published: September 2010
Editors: Books Llc
Creators: Books Llc
Dimensions: 152 x 229 x 4mm (L x W x T)
Format: Paperback - Trade
Pages: 68
ISBN-13: 978-1-155-67082-9
Categories: Books
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LSN: 1-155-67082-5
Barcode: 9781155670829

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