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    Izakaya: The Japanese Pub Cookbook (Hardback) By (author) Mark Robinson, Photographs by Masashi Kuma

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    DescriptionOriginally published: Tokyo: Kodansha International, 2008. Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves

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  • Full bibliographic data for Izakaya

    The Japanese Pub Cookbook
    Authors and contributors
    By (author) Mark Robinson, Photographs by Masashi Kuma
    Physical properties
    Format: Hardback
    Number of pages: 160
    Width: 196 mm
    Height: 251 mm
    Thickness: 23 mm
    Weight: 794 g
    ISBN 13: 9781568364322
    ISBN 10: 1568364326

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC geographical qualifier V2: 1FPJ
    B&T General Subject: 240
    LC subject heading:
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    Ingram Theme: CULT/JAPANS
    LC subject heading:
    DC22: 641.5952
    BIC subject category V2: 1FPJ
    LC subject heading:
    B&T Approval Code: A97406020
    LC subject heading:
    BISAC V2.8: CKB048000
    LC subject heading:
    DC23: 641.5952
    LC classification: TX724.5.J3 R63 2012
    Thema V1.0: WBN
    Edition statement
    Illustrations note
    colour illustrations, frontispiece
    Kodansha America, Inc
    Imprint name
    Kodansha America, Inc
    Publication date
    08 October 2012
    Publication City/Country
    New York
    Author Information
    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.
    Review quote
    ."..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 ReviewIzakaya - 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. ReutersIzakaya profiles several popular restaurants that offer affordable eclectic fare. USA TodayA unique work, recommended for most collections. Library Journal (Starred review)