Get Free Ebook Izakaya: The Japanese Pub Cookbook, by Mark Robinson
Get Free Ebook Izakaya: The Japanese Pub Cookbook, by Mark Robinson
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Izakaya: The Japanese Pub Cookbook, by Mark Robinson
Get Free Ebook Izakaya: The Japanese Pub Cookbook, by Mark Robinson
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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)
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About the Author
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.
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Product details
Hardcover: 160 pages
Publisher: Kodansha International; Reprint edition (August 24, 2012)
Language: English
ISBN-10: 1568364326
ISBN-13: 978-1568364322
Product Dimensions:
7.8 x 0.7 x 10.2 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
66 customer reviews
Amazon Best Sellers Rank:
#125,746 in Books (See Top 100 in Books)
The recipes in the book were a little unique. They skipped traditional izakaya staples, things like karakage, tai meshi, buta kakuni, takowasa, takoage. There was also a bit too much story telling for my taste.
I quite like this book. It's an interesting look into Japanese pub culture and food. The little anecdotes about each izakaya give some context for the recipes, but more importantly, paint a picture of this style of restaurant. The recipes included are concise and the ones I've attempted have been successful. The photography is largely well done, though the way they alternate between color and B&W makes it seem like it was a cost-saving measure, rather than an artistic choice. It is nice that a picture of each finished dish is included, so you get a better feel for the dishes as they are actually served. The dishes have the ring of authenticity, calling for many ingredients that require a visit to a store specializing in Japanese products, though never having been to Japan, I can't really judge.Unfortunately, this book attempts too many things and provides too little depth to really get a feel for any one. For a book about drinking establishments, you'd think they would have lots of information on alcohol. This is not the case, as there are really only three pages on the subject. Similarly, the author writes a few pages on each izakaya, but offers relatively little overview and no real conclusions drawn from this exploration.Ultimately, this is a fun book to have, but not an essential on anyone's cookbook shelf.
Everyone who's ever been to Japan could tell you anecdotes about their best meal there in a tiny, off-the-beaten-track traditional inn. Obviously, closed-minded people who think that Indians eat curry, Americans eat burgers, and Japanese eat sushi, will have carefully avoided eating in such "not in NY times reviews" places, and that's the whole point of this book. Having lived for a year there (and been there another dozen times), I had the chance to discover these fantastic traditional eateries, with original, uncommon, and incredible house recipes: the Izakaya. Obviously, most of them have no English menu nor does anyone there speak a single word of English - which is why they are hard to access for tourists, and this book recreates the atmosphere of such places: nice locals that will start talking to you (in Japanese), the sake pouring wild, fresh beer with crunchy bits of fried never-heard-of parts of even-less-heard-of animals (or is it?) that taste incredibly good. These recipes are simple and mostly quick, none of the fancy/schmoozy elaborations of Nobu or Morimoto. Everyday items that you can cook at home (obviously Japanese stores nearby and access to fresh seafood will help).The book itself is gorgeous, with great photos that recreate the ambiance and mood in the various "favorites" of the author, this is much more than a cookbook. It's almost an ethnographic study about these gems that make the Japanese food scene so varied, so colorful, so alive. This book was born out of the passion of his author, and you can feel his enthusiasm on every page, which makes it grasping. If you've ever been to Japan with friends yet felt that, somehow, you missed a chance to eat something really local, really unique, really Japanese that no tourist alone would have found on its own, this book is for you then.Granted, I do have a fetish for Japanese food (and have a pretty abnormal collection of Japanese cookbooks), but this one stands out as informative, visually pleasant, original (as in I've never found another book on this topic), and especially filled with simple recipes you can try at home with little effort. Definitely worth every buck!
First off, this book is beautiful. Great layout, awesome photos of both interiors of pubs and the food.Got this book for ideas about side dishes. We typically arrange our meals arround a Japanese plating style and having some variety in the sides is good. This collection of recipes delivers in spades and several in here have become "go-to" recipes. One thing that I noted was that the flavors tend to be sharp, which I really like.The authors should be congratulated on the way they structured this book. It is arranged as a series of stories about the pubs, their owners, and their recipes. It is well written and entertaining to read (sort of rare in a cook book).
This book was bought as a Christmas gift for my father. My husband and I are moving to Japan this spring for work and we wanted to give a fun gift associated with our big move. The pictures are beautiful and the history is a great addition to the recipes. Really neat book!
It delves deep into the culture which is nice. It could use a few more recipes. I found this book when searching for "yakitori" and was disappointed that it's barely covered in the book.
My husband is Japanese and looooooves going to Izakayas. Now that we live in the States, we can't do that, so he was happy to get this book and make a few things from it.
Izakayas are the greatest pubs in the world. But unlike say Irish pubs or German beer halls, they don't follow the same global template. Menus vary widely, and the vibe can range from rowdy blue collar to epicurean ultra-chic. Mark Robinson's achievement here is demystifying the topic (along with recipes, the book covers history, culture, etiquette, and a list of great izakaya to check out) in a way that enhances its magical appeal.
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