The Japanese Foie Gras Projectaf Scott Hallsworth
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.
- 30. Oktober 2007
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