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Izakaya: The Japanese Pub Cookbook Hardcover – Illustrated, 15 Oct 2012

5.0 out of 5 stars 4 customer reviews

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Product details

  • Hardcover: 160 pages
  • Publisher: Kodansha America, Inc; Reprint edition (15 Oct. 2012)
  • Language: English
  • ISBN-10: 1568364326
  • ISBN-13: 978-1568364322
  • Product Dimensions: 25.4 x 2.3 x 20.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 80,929 in Books (See Top 100 in Books)

Product Description

Review


."..delightful. Robinsons book is more a paean to the vibrant and complicated izakaya culture than a definitive cooking guidebut the recipes, more than 60 of them, are the sort you wish more neighborhood restaurant chefs in New York would read. The New York Times Book Review


Izakaya - the Japanese Pub Cookbook celebrates unlikely foodie haunts and their cuisine, combining shochu-soaked anecdotes and pen portraits of izakaya chefs with recipes for their tasty snacks and appetizers. Reuters


Izakaya profiles several popular restaurants that offer affordable eclectic fare. USA Today


A unique work, recommended for most collections. Library Journal (Starred review)


--New York Times

About the Author

MARK ROBINSON lives in Tokyo and was the editor of the Japanese culinary magazine Eat, as well as deputy editor and music editor of Tokyo Journal magazine. He has been a regular food and culture contributor from Japan to publications such as Nest (U.S.), the Financial Times, The Times (U.K.), the Australian Financial Review Magazine, and others. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan 20 years ago where, enchanted by the pleasures of izakaya, he has lived almost continuously. Photographer MASASHI KUMA was nominated for a James Beard Award for Photography for his work in the Kodansha book, Kaiseki, published in 2006. His photographs appear regularly in a number of periodicals, including Voce and GQ.


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Top Customer Reviews

Format: Hardcover Verified Purchase
Bought as a present for my Dad who had recently been working in Japan. He loved it, said the recipes were very true to what he had seen in Japanese pubs. The book itself is beautiful and was in perfect condition.
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Format: Hardcover
This book is for the Asian-savvy chef who wants to become more familiar with true Japanese food besides Kaiseki, sushi books, and Nobu-style Japanese food. Some ingredients may be hard to find but for the imaginative chef it should not be a problem to find alternative ingredients. The book has many descriptive parts which will help your mind get into a back-in-Japan-experience if you have been to Japan before.
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Format: Hardcover Verified Purchase
Very good
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Format: Hardcover Verified Purchase
As described some ingredients are hard to find. Book is great, pictures are good. I hope to start immediately to make some recipe.
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