Tokyo Izakaya Cookbook
$37.99
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Description
Delight in 74 stunning recipes from a sample of Tokyo Izakayas!
The equivalent of a tapas bar or an English pub, Izakayas are the cornerstone of Japan’s food culture, acting as a place to share a delicious, satisfying meal over drinks with friends after a hard day’s work. Izakayas come in all shapes and sizes, from bustling chains to hole-in-the-wall dives. This unique cookbook features recipes from six of the best Tokyo Izakayas run by young chef-owners who often work alone, creating delicious foods that change daily and seasonally based on the freshness and availability of ingredients. Each chef contributes their most popular recipes to this book – including a range of main and side dishes that are beloved by their regular customers.
The 74 recipes include:
Tofu with Spicy Cod Roe.
Chicken Wings with Spicy Miso Glaze.
Sauteed Pork with Whisky Butter
Coriander Gyoza Dumplings.
Shabu Shabu with Pork and Daikon Radish.
Japanese-Style Roast Beef in a Sweet and Spicy Sauce.
And many more!
132 beautiful colour photos and clear step-by-step instructions bring the recipes alive for cooks of all skill levels. The book also features interviews with each Izakaya chef about their food philosophy and tips for recreating their dishes at home, as well as a glossary of ingredients. Don’t miss out on this unique culinary guide!
Additional information
| Dimensions | 191 × 254 mm |
|---|---|
| ISBN | 9784805317006 |
| Dimensions | 191 x 254 mm |
| Book Type | Hardback |
| Author | Kotaro |
| Author Bio | Kotaro Chef Kotaro Hayashi's "hipster-like affinity for the handcrafted comes through in every dish."–Conde Nast Traveler. Ametsuchi Chef Miho Tsuchii's simply cooked dishes bring out the full character of the ingredients she uses. Her gentle flavors make every mouthful a delight. Shuko Takigiya Chef Hiroto Kibayashi's delicious appetizers are the perfect accompaniment to drinks. He is known for traditional dishes with modern twists. Shutei Zorome Great attention to fine detail is prevalent in many aspects of the unique, humorous dishes created by Chef Hisato Ohno. Sakebozu Chef Tomo Maeda excels in the use of spices as hidden accents, and in finding the cooking method most suited to a particular ingredient. Nihonshu-ya Chef Ken'ichi Takaya is known for his innovative combinations of Japanese and Western flavors and cooking methods. |
| Number of Pages | 128 |
