Description
Book SynopsisOriginally 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
Trade 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"…delightful…Robinson’s book is more a paean to the vibrant and complicated izakaya culture than a definitive cooking guide…but 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 "profiles several popular restaurants that offer affordable eclectic fare." —
USA Today"A unique work, recommended for most collections." —
Library Journal (Starred review)
