{"product_id":"rintaro-food-and-stories-from-a-japanese-izakaya-in-california-cookbook-by-sylvan-mishima-brackett","title":"Rintaro: Food and Stories from a Japanese Izakaya in California - Cookbook by Sylvan Mishima Brackett","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA BEST COOKBOOK OF THE YEAR: \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New York Times, Los Angeles Times, San Francisco Chronicle\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e2024 JAMES BEARD AWARD NOMINEE: RESTAURANT AND PROFESSIONAL BOOK \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eRINTARO\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrowd-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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough clear instruction, abundant photography, and utterly delicious recipes, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eRINTARO\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edemystifies Japanese food for home cooks with over 70 recipes\u003c\/span\u003e\u003cspan\u003e for rice, simmered dishes, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ehomemade udon\u003c\/span\u003e\u003cspan\u003e, and grilled foods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eRINTARO\u003c\/span\u003e\u003cspan\u003e shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California—not fusion food—but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan class=\"a-text-bold\"\u003eSylvan Mishima Brackett \u003c\/span\u003eis 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. \u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\"\u003eJessica Battilana\u003c\/span\u003e is a food writer, recipe developer, and author of \u003cspan class=\"a-text-italic\"\u003eRepertoire: All the Recipes You Need\u003c\/span\u003e (Little Brown, 2018) and the co-author of over 6 cookbooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-nostyle a-vertical a-spacing-none detail-bullet-list\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eFormat: Harcover\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublisher ‏ : ‎ \u003c\/span\u003e\u003cspan\u003eHardie Grant Books\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePublication date ‏ : ‎ \u003c\/span\u003e\u003cspan\u003eOctober 10, 2023\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eLanguage ‏ : ‎ \u003c\/span\u003e\u003cspan\u003eEnglish\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003ePrint length ‏ : ‎ \u003c\/span\u003e\u003cspan\u003e304 pages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-10 ‏ : ‎ \u003c\/span\u003e\u003cspan\u003e1958417009\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eISBN-13 ‏ : ‎ \u003c\/span\u003e\u003cspan\u003e978-1958417003\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eItem Weight ‏ : ‎ \u003c\/span\u003e\u003cspan\u003e3.58 pounds\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eDimensions ‏ : ‎ \u003c\/span\u003e\u003cspan\u003e8.6 x 1.3 x 11.2 inches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":60286171447641,"sku":"BOOKSMB01","price":39.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1068\/9835\/8617\/files\/rintaro-cookbook.jpg?v=1793706729","url":"https:\/\/www.asiamarket.ie\/products\/rintaro-food-and-stories-from-a-japanese-izakaya-in-california-cookbook-by-sylvan-mishima-brackett","provider":"Asia Market Ireland","version":"1.0","type":"link"}