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Izakaya: The Japanese Pub Cookbook Hardcover – Illustrated, 15 Oct 2012
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."..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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いらっしゃいませ Irasshaimase! (Welcome).
In the mean time try the delicious recipes in this book. Create your own izakaya in your kitchen.
The book itself is gorgeous, with great photos that recreate the ambiance and mood in the various "favorites" of the author, this is much more than a cookbook. It's almost an ethnographic study about these gems that make the Japanese food scene so varied, so colorful, so alive. This book was born out of the passion of his author, and you can feel his enthusiasm on every page, which makes it grasping. If you've ever been to Japan with friends yet felt that, somehow, you missed a chance to eat something really local, really unique, really Japanese that no tourist alone would have found on its own, this book is for you then.
Granted, I do have a fetish for Japanese food (and have a pretty abnormal collection of Japanese cookbooks), but this one stands out as informative, visually pleasant, original (as in I've never found another book on this topic), and especially filled with simple recipes you can try at home with little effort. Definitely worth every buck!
Got this book for ideas about side dishes. We typically arrange our meals arround a Japanese plating style and having some variety in the sides is good. This collection of recipes delivers in spades and several in here have become "go-to" recipes. One thing that I noted was that the flavors tend to be sharp, which I really like.
The authors should be congratulated on the way they structured this book. It is arranged as a series of stories about the pubs, their owners, and their recipes. It is well written and entertaining to read (sort of rare in a cook book).