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

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    DescriptionJapanese 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 mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.


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  • Full bibliographic data for Izakaya

    Title
    Izakaya
    Subtitle
    The Japanese Pub Cookbook
    Authors and contributors
    By (author) Mark Robinson, Edited by Masashi Kuma
    Physical properties
    Format: Hardback
    Number of pages: 160
    Width: 196 mm
    Height: 254 mm
    Thickness: 22 mm
    Weight: 739 g
    Language
    English
    ISBN
    ISBN 13: 9784770030658
    ISBN 10: 4770030657
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN, WBV
    B&T Modifier: Geographic Designator: 69
    Ingram Theme: CULT/JAPANS
    DC22: 641.5952
    B&T Modifier: Geographic Designator: 46
    DC22: 641.812
    LC subject heading:
    B&T Approval Code: A97406020
    BISAC V2.8: CKB048000
    LC subject heading:
    LC classification: TX724.5.J3 R63 2008
    Thema V1.0: WBN, WBV
    Thema geographical qualifier V1.0: 1FPJ
    Illustrations note
    Illustrations (some col.)
    Publisher
    Kodansha America, Inc
    Imprint name
    Kodansha International Ltd
    Publication date
    01 May 2008
    Publication City/Country
    Tokyo
    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 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)