Rintaro: Japanese Food from an Izakaya in California

This thorough book about Japanese cuisine comes from one of San Francisco’s well-respected Izakaya restaurants. Chef Sylvan Mishma Brackett has lived and worked both in Japan and California. The merging of these influences is laid out with thoughtfulness and intention. The finer points of the Izakaya kitchen are noted too. Learn how to break down a whole Albacore tuna. Discover the rarity of real wasabi. This cookbook will inform and articulate with great depth. Umami-rich dishes like miso-cured black cod to yakitori and udon are carefully explained for your execution. Irasshaimase!

Measurements:
8.75 in W x 11.25 in L
293 pages