Nobuyuki (Nobu) Matsuhisa is one of the best-known Japanese chefs in the world. He has 50 restaurants — from Beverly Hills to Beijing — all of which are surveyed in his latest cookbook, a lavish affair, elegantly photographed and suitable for a food lover with an interest in Mr. Matsuhisa’s particular style of Japanese-fusion cuisine. It begins with dozens of his signature dishes, like new-style sashimi and black cod with miso, and then features collaborations with his chefs (who are profiled in the book). Roasted miso cauliflower created with Hideki Maeda in London, and king crab with creamy ikura sauce, made with Damien Duviau in Moscow, are two. Desserts and drinks are also included, but ingredient measurements are omitted. A good cook can tackle a number of the dishes, but probably not all, without being told just how much soy sauce or sea urchin is needed. Mr. Matsuhisa is donating some of the proceeds to disaster relief charities.
“World of Nobu” by Nobu Matsuhisa (PIE International, $70).
