..".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)
Über den Autor und weitere Mitwirkende
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.