Rintaro: Japanese Food from an Izakaya in California [Brackett, Sylvan Mishima, Battilana, Jessica, Brackett, Aya] on desertcart.com. *FREE* shipping on qualifying offers. Rintaro: Japanese Food from an Izakaya in California Review: Phenomenal Regional Lessons in Izakaya, Japanese Culture, and Cuisine... - Written through the Northern Californian lens of Sylvan Mishima Brackett (though distinctly Japanese) this lovely in depth compendium on Japanese cuisine and drink culture via his restaurant Rintaro and his personal life is a standout in its field! I cook for a living and have devoted a lot of my time to researching, and thinking about Japan and it’s cuisines: plural in that there are so many lovely regional takes on classical canons that one can encounter micro-regions with their own variations, flavors, and colors with the changing seasons to boot! Chef Mishima Brackett documents very well that idea of regionality and seasonality with variations that to me, speak to the true spirit of Japanese cooking and love. I look forward to cooking through the recipes and have already very much enjoyed reading the headers to them, coupled with his stories throughout his life, and the gorgeous details and nuances presented, not to mention the beautiful photography and informal, yet refined design! Thank you chef! Review: Great book - Beautiful, inspiring and thoughtful. Every chef should own this.
| Best Sellers Rank | #32,956 in Books ( See Top 100 in Books ) #5 in California Cooking, Food & Wine #17 in Japanese Cooking, Food & Wine #248 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.8 out of 5 stars 129 Reviews |
A**R
Phenomenal Regional Lessons in Izakaya, Japanese Culture, and Cuisine...
Written through the Northern Californian lens of Sylvan Mishima Brackett (though distinctly Japanese) this lovely in depth compendium on Japanese cuisine and drink culture via his restaurant Rintaro and his personal life is a standout in its field! I cook for a living and have devoted a lot of my time to researching, and thinking about Japan and it’s cuisines: plural in that there are so many lovely regional takes on classical canons that one can encounter micro-regions with their own variations, flavors, and colors with the changing seasons to boot! Chef Mishima Brackett documents very well that idea of regionality and seasonality with variations that to me, speak to the true spirit of Japanese cooking and love. I look forward to cooking through the recipes and have already very much enjoyed reading the headers to them, coupled with his stories throughout his life, and the gorgeous details and nuances presented, not to mention the beautiful photography and informal, yet refined design! Thank you chef!
S**D
Great book
Beautiful, inspiring and thoughtful. Every chef should own this.
H**5
Interesting cookbook and unique. Excellent service
Exciting cookbook. Has some tips other Japanese cookbooks do not. Contains information not normally found in other Japanese cook books. Fast service and the product came well packaged and delivered.
J**Y
Brilliant recipes with great explanatory photos
Excellent resource for lovers of Japanese food. The step-by-step photos for fish, chicken, and other meat preparation is perfect. Got to give a shout out to Greg at Japanese Pantry for the heads up for this book. I wanted the kindle version, so I came here.
T**Z
Good value.
Very comprehensive.
P**O
Stunning
Gorgeous book, from a talented chef and an amazing food writer! It was the highly coveted prize for our school raffle (along with a gift certificate to the restaurant, natch).
M**I
Fun read
Fun cookbook to read. Beautifully illustrated. Some editorial oops that were not caught by whoever went over the proofs. Gyoza and oden look good. Noodle dishes, too.
J**S
Love these people
If you haven't eaten at Rintaro and are into authentic culinary experiences you need to go there then buy this book.
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