Nobu Matsuhisa
 
Throughout the book, the emphasis is on fine and healthy Japanese dining.
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. In this book, Nobu 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. 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. All the text is in English.