Rintaro: Japanese Food from an Izakaya in California

Description

A BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, San Francisco Chronicle

2024 JAMES BEARD AWARD NOMINEE: RESTAURANT AND PROFESSIONAL BOOK

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 utterly delicious recipes, RINTAROdemystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods.

RINTARO 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.

Binding Type: Hardcover
Contributors: Sylvan Mishima Brackett,Jessica Battilana (With),Aya Brackett (Photographer)
Published: 10/10/2023
Publisher: Hardie Grant Books
ISBN: 9781958417003
Pages: 304
Weight: 3.52lbs
Size: 1.30″ H x 11.20″ L x 8.60″ W

About the Author
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 6 cookbooks.