Rintaro
Japanese Food from an Izakaya in California
$56.00
- Hardcover
304 pages
- Release Date
3 October 2023
Summary
RINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.
Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.
Through clear instruction, abundant photography, and …
Book Details
| ISBN-13: | 9781958417003 |
|---|---|
| ISBN-10: | 1958417009 |
| Author: | Sylvan Mishima Brackett, Jessica Battilana |
| Publisher: | Hardie Grant US |
| Imprint: | Hardie Grant US |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 3 October 2023 |
| Weight: | 1.61kg |
| Dimensions: | 283mm x 216mm x 32mm |
What They're Saying
Critics Review
“Rintaro will inspire you to recreate your favorite izakaya dishes at home–and maybe even book a trip to Japan.” – Genevieve Yam * Bon Appétit *
About The Author
Sylvan Mishima Brackett
Sylvan Mishima Brackett is the chef/owner of Rintaro in San Francisco, which was named one of Bon Appétit’s Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.
Jessica Battilana is a food writer, recipe developer, and author of Repertoire: All the Recipes You Need (Little Brown, 2018) and the co-author of over six cookbooks.
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