Shelves: , cookbooks , food My favorite kind of food is izakaya, which is something like Japanese tapas. I love going out to eat and sampling a little bit of this and a little bit of that. As they say, "variety is the spice of life"! When you attempt to order a range of dishes in most restaurants, the portions end up being too much and your bill ends up astronomical. Not too mention, the raised eyebrows from the food servers as they size me up and look at my eight-dish order, exclaiming "This is too much food! With izakaya, you get the satisfaction of trying a wide variety of different flavors with a bunch of small appetizer-sized dishes, and no funny looks from the servers.

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The book includes: An introduction to eight brilliant Tokyo izakaya establishments: their histories, their cooking, their chefs-and their passion for superb food and drink. A thorough guide to entering the world of izakaya: hints on everything from manners to language. Eight different Tokyo pubs are introduced. Some of them have long histories; some are more recent players on the scene.

All are deeply familiar to the author, who has chosen them for their quality, ambience, and the variety they represent. Also included are detailed recipes for 60 quintessential izakaya dishes—delicious standards and specialties ranging from those often found on the traditional Japanese "comfort food" menu to highly innovative creations that reflect the living energy of pub culture.

You will also find a wide range of information—izakaya history, profiles of Japanese ingredients and spices, a guide to the many varieties of sake, cocktails and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more. More than a cookbook or a guidebook, this is a beguiling window onto a major food culture, and will be a source of inspiration to every food lover-home chef, hungry gourmet, or professional restaurateur.

About the Authors Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times and the Times U. Born in Tokyo and raised mostly in Sydney, Australia, he returned to Japan in where, enchanted by izakaya, he has remained. His work has appeared in Voce, GO and numerous other publications.


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He has been a regular food and culture contributor from Japan to publications such as Nest U. 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. His photographs appear regularly in a number of periodicals, including Voce and GQ. Editorial Reviews "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.


Izakaya: The Japanese Pub Cookbook




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