Nobu's first vegetaria cookbook features the flavor and variety of vegetables, including seventy recipes from fresh salads to party foods to sizzling vegetable "steak". Eve desserts and cocktails are made from vegetables. After receiving many customer comments asking him to offer more vegetarian options, Nobu was inspired to create the recipes in this book. Nobu uses the natural umami - the important fifth taste - found in many vegetables (especially sea vegetables like kombu kelp) to create a seemingly endless variety of full-flavored dishes using no animal products. He also introduces tofu and yuba, both traditional Japanese ingredients made from soy beans. Even non-vegetarians will enjoy the way the recipes in this book bring vegetables front-and-center in all their colors, textures and flavors. Professionals and novice cooks alike will find a wealth of inspiration from the wide range of cooking techniques and ingredients, and from the clear, beautiful presentation of all dishes in nobu's Vegetarian Cookbook.
