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Chefs are the new film directors, who are themselves the new rock stars, who are themselves the new actors, who are themselves the new novelists, who are themselves the new painters, who are themselves the new composers, who are themselves the new poets, who are themselves the new cave painters. But the food at Nobu Miami? Its lineage is much more complex, somehow weaving the culinary traditions of Japan, Peru, Cuba, and, by the looks of it, Mars. Tonight however the mystery gets untangled as Executive Chef Thomas Buckley talks about his new masterpiece, Nobu Miami: The Party Cookbook at 8 p.m. at Books and Books.
As the title suggests, Buckley’s cookbook caters to the domestic host, dishing out recipe after recipe for exotic hors d’oeuvres, finger foods, and other small plates that will have neighbors lining up behind the velvet rope on your front lawn. Aspiring chefs will appreciate the insider look behind the Nobu restaurant empire, one of the most successful brands in the industry. The event is free. Call (305) 442-4408, or visit www.booksandbooks.com.
Fri., Dec. 12, 8 p.m., 2008
