289892 Mon Jul 22 11:41:35 -0700 2002 4 27 General Chowhounding Topics 0 1571064 Does anyone own this cookbook? Do you actually cook out of it and find that the recipes are: 1)not overly labor intensive 2)actually stand up to the instructions and taste great when you follow the recipe? I love his food but I've flipped through the book a few times and thought, "that looks complicated... that doesn't look like its so great,.... and oh my, it would take me forever to prep all that" I'm still thinking of buying it...can anyone give me their feedback? Akiko Mon Jul 22 11:41:35 -0700 2002 0 Akiko 1 1571072 I've puchased Nobu's book, I think that many of these types of cookbooks (I also own Alan Wong's cookbook...of which most of the recipes are vitually impossible to replicate, as well as some of Charlie Trotters), are best used to stimulate creativity, and to hopefully give you insight into the chef's approach, especially if you've eaten in their reataurant. Indeed, many of these books depends on who is co-authoring/ghostwriting, and I also understand that most of the recipes these types of cookbooks are usually not what the restaurant makes, but what would seem to be a rendition for the home cook. In some (the worst) cases it would seem that these type of cookbooks are just "vanity" items, meant to impress and boost the already sizeable ego of the chef. As for Nobu's book - I've not copied recpies, as much as used some of his approaches and techniques - for example his miso glaze...I've used his technique (which is totally different from the one that was published in Savuer several years ago)to create a smooth glaze (my wife always complianed that my miso-yaki was always too "grainy). I still use my Mother's basic recipe with a few touches of my own, but have found that the techinque in this book helps.... But after all is said and done... sometimes I just like to look at good food...... Mon Jul 22 12:18:19 -0700 2002 1571064 0 KirkK 2 1571106 Okay, I think the two of you have sold me. I'm a sucker for "technique" and "foundation" types of cookbooks where I can take someone's method and refine my own. Thanks, Akiko Mon Jul 22 16:41:02 -0700 2002 1571072 0 akiko mumford 3 1571112 If you live close to a Kinokuniya book chain (there are a couple in NYC and LA), tons of excellent Japanese cookbooks, only problem it's all in Japanese. Anyone want to volunteer translating a sushi cookbook I bought? Mon Jul 22 17:01:56 -0700 2002 1571106 0 SG 1 1571094 I own it and use it. For Christmas Eve, I created a Feast of Seven Fishes - Nobu style. It was tremendously successful. I like it enough that I dragged it along to the Cape with me this summer, although I have to admit I have not yet used it here. Once you have the ingredients at hand, many of the recipes are not at all complicated. He does have an annoying habit of suggesting you use some exotic fish that you are unlikely to find -- but if you decide a scallop is a scallop is a scallop and make the dish with local scallops, it works fine. Mon Jul 22 13:34:09 -0700 2002 1571064 0 Pat Goldberg