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A01=Jessica Battilana
A01=Sylvan Mishima Brackett
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Age Group_Uncategorized
Author_Jessica Battilana
Author_Sylvan Mishima Brackett
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Category1=Non-Fiction
Category=WBB
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COP=United States
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Language_English
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Rintaro: Japanese Food from an Izakaya in California

SHORTLISTED FOR THE 2023 ANDRE SIMON AWARD

I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound togetherand that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible. Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project

Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food. Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm Food

RINTARO, the debut cookbook from one of San Franciscos 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 isnt 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 youd 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.

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Current price €34.79
Original price €39.99
Save 13%
A01=Jessica BattilanaA01=Sylvan Mishima BrackettAge Group_UncategorizedAuthor_Jessica BattilanaAuthor_Sylvan Mishima Brackettautomatic-updateCategory1=Non-FictionCategory=WBBCategory=WBNCategory=WBTPCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 1620g
  • Dimensions: 216 x 283mm
  • Publication Date: 12 Oct 2023
  • Publisher: Hardie Grant US
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781958417003

About Jessica BattilanaSylvan Mishima Brackett

Sylvan Mishima Brackett is the chef/owner of Rintaro in San Francisco which was named one of Bon Appétits 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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