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Japanese pubs, called izakaya,' are attracting growing attention overseas. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of this unique and vital cornerstone of Japanese food culture. 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. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve'
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Izakaya. En esta un aproximacion a la compleja cultura que rodea a los izakaya japoneses (casas de comida tradicionales) descubrirá el lector el potencial y desarrollo que han experimentado en las últimas décadas. Se trata, además, de una forma de entender la cocina que ha influido notablemente entre les cocineros occidentales interesados en la aplicacion de la gastronomía nipona. Con fotos de Masashi Kuma, se recorren ocho izakayas de Tokio dando a conocer sus historias, recetas y chefs. --Vino + GastronomiaAbout the Author:
About the Author
Mark Robinson is an editor and journalist based in Tokyo and has contributed articles on the arts, food, and lifestyle to publications such as Nest (US), the Financial Times, The Times (UK), the Australian Financial Review Magazine and others. He was the deputy editor of Tokyo Journal magazine and editor of culinary magazine Eat. Photographer Masashi Kuma was nominated for a James Beard Award for Photography for his work in the Kodansha book, Kaiseki, published in 2006. His work also appears regularly in a number of periodicals, including Voce and GQ.
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Book Description Kodansha USA, 2008. Condition: New. book. Seller Inventory # M4770030657
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