NOBU restaurants, found in diverse locations around the world, are the epitome of experimentation and creativity in the application of ingredients and cooking styles. Their hallmark ia a global, yet local, cuisine that draws on a variety of cultures, tastes and cuisines.
Scott Hallsworth, the executive chef of NOBU Melbourne, presents a selection of 53 very particular recipes that combine his passion for foie gras - the apogee of French ingredients - with Japanes cooking traditions and foodstuffs. The result is innovative, daring and experimental dishes that will appeal to a broad audience.
Vi er endnu ikke stødt på en boganmeldelse af 'The Japanese Foie Gras Project' i de 454 aviser, blogs og andre medier, vi har fulgt siden 2010. Men vi har fundet 107.370 andre anmeldelser af bøger.
