Rintaro: Japanese Food from an Izakaya in California - Hardcover
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Availability:In StockContributor:Sylvan Mishima Brackett, Jessica Battilana (With), Aya Brackett (Photographer)Publish date:2023-10-10Pages:304
Language:EnglishPublisher:Hardie Grant North AmericaISBN-13:9781958417003ISBN-10:1958417009UPC:9781958417003Book Category:CookingBook Subcategory:Regional & Ethnic, Individual Chefs & RestaurantsBook Topic:JapaneseSize:11.20 x 8.60 x 1.30 inchesWeight:3.523Product ID:SCJZ0W9YBY
Rintaro: Japanese Food from an Izakaya in California
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...
Language:EnglishPublisher:Hardie Grant North AmericaISBN-13:9781958417003ISBN-10:1958417009UPC:9781958417003Book Category:CookingBook Subcategory:Regional & Ethnic, Individual Chefs & RestaurantsBook Topic:JapaneseSize:11.20 x 8.60 x 1.30 inchesWeight:3.523Product ID:SCJZ0W9YBY
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,...
Publisher: Hardie Grant North America
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