Izakaya: The Japanese Pub Cookbook by Mark Robinson, includes recipes like Mizuna Salad with Jako Dried Baby Sardines; Fresh Corn Kakiage Tempura;. Description: Mark Robinson is an editor and journalist who has written regularly from Tokyo on food and culture for publications including the Financial Times. : Izakaya: The Japanese Pub Cookbook () by Mark Robinson and a great selection of similar New, Used and Collectible Books .

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Book review and giveaway: Izakaya, the Japanese Pub Cookbook

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Return to Book Page. Preview — Izakaya by Mark Robinson. 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. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks.

Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to “design” a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese “comfort foods” such as yakitori barbequed chickento those offering highly innovative creations.

Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, “how-to” advice on menu ordering, and much more.

For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon. Hardcoverpages. To see what your friends thought of this book, please sign up. To ask other readers questions about Izakayaplease sign up. Lists with This Book. Jun 23, Nelly Santanna rated it really liked it. Can I go to Japan like right now? I want to cook almost everything from this book! Can’t wait for my next party at home!

One of my favorite Japanese restaurants is the izakaya, the Japanese pub where you enjoy light foods with a variety of drinks, all in a relaxed and easygoing atmosphere. Izakaya food has gotten a bad reputation due to the prevalence of cheap chain stores around stations.

For the real izakaya experience you have to hunt for the individualistic places where the cook still cooks with fresh ingredients, standing behind the counter, and where usually the choice of sakes is excellent as well.

Izakaya, One of my favorite Japanese restaurants is the izakaya, the Japanese pub where you enjoy light foods with a variety of drinks, all in a relaxed and easygoing atmosphere. Izakaya, the Japanese Pub Book introduces eight brilliant establishments from Tokyo, all with their own characteristics: Author Mark Robinson also includes 60 recipes for culinary do-it-yourselvers.


He discusses cooking techniques and ingredients and helps first-timers by providing guidance on izakaya manners and language. The book cookbook interspersed with smaller articles on such useful subjects as izakaya history and Japanese aromatics. For a longer review, see my jaapanese Nov 11, Rachel rated it it was amazing Shelves: I picked this book up by chance when I was looking for Thanksgiving cookbooks a bit off I know, but I love to browse pug cookbook section at the library.

Fantastic and fascinating pkb for those wanting to learn to cook Japanese pub food for dinner parties and such, and those wanting the history pu culture behind Izakayas.

The recipes for the most part I personally wouldn’t have eaten, based on availability of ingredients or the fact they liked to eat offal, eel or wakame definitely all re I picked this book up by chance when I was looking for Thanksgiving cookbooks a bit off I know, but I love to browse the cookbook section at the library.

The recipes for the most part I personally wouldn’t have eaten, based on availability of ingredients or the fact they liked to eat offal, eel or wakame definitely all required tastes. I would like to try out some of the recipes though, given japannese time to prepare them. The photography of the food was amazing, and made everything look so delicious. I liked learning about the stories behind the different pub owners and their establishments, comic and manga books produced related to Japanese cooking and pubs, a glossary of terms used in the book and most importantly the Japanese phrases one should use when in a pub.

So very, very right. Japaense small, but deliberate variety, of real life pubs in Japan explained, explored, and consumed: Utterly authentic and yet written japqnese a foreigner’s point of view who clearly has a deep appreciation of the japanede.

The opening paragraphs have to pull you in or you have no business reading this book. I say that as a shameless visual reader who often skips tex Everything that was wrong with the last Izukaya cookbook I just read, is RIGHT with this one. I say that as a shameless visual reader who often skips text until last.

I’ve enjoyed Japanese cuisine for a thee time and still came across new information and ingredients. I appreciate that despite how many pages contain photos and recipes, there is still time for a glossary. And oh yes, the liquor is also discussed again, unlike the last book on this topic. And things in japamese. This book has no pretense and yet is all class; easy to read; the author’s voice is smooth and evocative, without ever being crass or over-the-top. If anything, like myself, perhaps he is overly sentimental.

Everything is explained, nothing is deliberately taken for granted or glossed over, though you’re also never spoken down to, or feel as if the author brags. It is much more like you’re allowed to accompany them, from laughing women to serious chefs, and worn out shoes left at the doorway — it’s like you are there. Don’t miss the story behind simple sliced tomatoes with salt.

Challenge yourself to find some of the more authentic ingredients online; try a new flavor, if possible. Does celery really match with squid?

And what would the world be without little clams in miso soup or mashed potato salad? But tbe would’ve expected to phb German Bratkartoffeln in Japan? This is what I’m talking about. The photos remind me of the sort of comfortable, yet precise images that often draw me to Japanese books and magazines which I cannot completely read but purchase for the emotion cookbok information contained in pictures alone.


I’ve learned much staring at only the images in Japanese media, what a treat to finally be able to not only be able to read every word that accompanies them, but to be able to SAVOR that experience as much as a person might with food. The colors reflect the night with lush sepias and clokbook candlelight settings, as it should be.

No one is touched up or staged, and yet the light always izalaya to be flattering to faces and food. My bonus points to an already perfect book, go toward the little touches, images we don’t “really” need like a patron’s personal sake jug with an sharpie drawn illustration on it.

I’m familiar enough with Japanese culture to know the authenticity presented here, but enough of a gaikoku to still revel in the newness of nuances.

Dec 20, MissAnnThrope rated it it was amazing Shelves: My favorite kind of food is izakaya, which is something like Japanese tapas. I love going out to eat and sampling a little bit of this and a little bit izalaya that. As they cookbopk, “variety is the spice of life”! When you attempt to order a range of dishes in most restaurants, the portions end up being too much and your bill ends up astronomical. Not too mention, the raised eyebrows from the food servers as they cookbooj me up and look cokbook my eight-dish order, exclaiming “This is too much food!

With izakaya, you get the satisfaction of trying a wide variety of different flavors with a bunch of small appetizer-sized dishes, and no funny looks from the servers.

They expect you to order a lot and even appreciate it, which is exactly why this little piggy loves izakaya! When I saw a cookbook full of izakaya recipes, I had to get it!

Izakaya: The Japanese Pub Cookbook

Some of my favorite dishes are featured in this book, so I was thrilled to learn how to make them. These are delicious authentic Japanese recipes guaranteed to be a party in your mouth.

Sep 17, Paul Comeau rated it it was ok. Great recipes, idea wise. Tthe the various japanfse of Japanese pub food options from classic to fancy. Recipes need a lot of interpretation Does that mean 3 Tb veg and liquid together? Further confused by the ginger pickle recipe which only has 1 Tb of veg in it. Or the fry chicken in C C temp oil??

Kinda a major typo Add to that my standard dings for cookbooks vague amo Pros: Add to that my standard dings for cookbooks vague amounts like small onion, sprinkle some salt, etc.

So only two stars cause the dishes all sound great, but the instructions aren’t as clear as they could be.

Jun 17, Vaughn rated it it was amazing.

Izakaya: The Japanese Pub Cookbook : Mark Robinson :

This is a really cool book. Part cookbook, part cultural journey into the heart of 8 traditional Japanese Pubs Izakayatheir chefs, staff, customers and food.

Fascinating stuff, makes me want to go back to Japan just to eat. According to the author, Izakaya food will or should be the “next Tapas bars” in American cities. I recently learned that the first two have opened in Seattle, so he may be right.