Rintaro: Japanese Fare from a California Izakaya
Category: Unknown-2
From the Publisher, Rintaro demystifies Japanese food for home cooks with over 70 recipes, including Vinegar-Cured Mackerel, Miso-Cured Black Cod, Sunomono, Hanetsuki Gyoza, Whole Crispy Fried Petrale Sole, Bamboo Shoot Rice, and Mochi-Wrapped Strawberries.
About Sylvan Brackett: 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 has trained at Soba Ro in Saitama and at a Ryotei in Aoyama, Tokyo.
Sylvan Brackett, the chef and owner of Rintaro in San Francisco, was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse and has trained at Soba Ro in Saitama and at a Ryotei in Aoyama, Tokyo. Rintaro, which opened in 2015, was named one of Bon Appétit's Top 10 New Restaurants just six months after its debut. In his cookbook, Rintaro demystifies Japanese food for home cooks with over 70 recipes, including Vinegar-Cured Mackerel, Miso-Cured Black Cod, Sunomono, Hanetsuki Gyoza, Whole Crispy Fried Petrale Sole, Bamboo Shoot Rice, and Mochi-Wrapped Strawberries.
product information:
| Attribute | Value | ||||
|---|---|---|---|---|---|
| publisher | Hardie Grant North America (October 10, 2023) | ||||
| language | English | ||||
| hardcover | 304 pages | ||||
| isbn_10 | 1958417009 | ||||
| isbn_13 | 978-1958417003 | ||||
| item_weight | 3.55 pounds | ||||
| dimensions | 8.75 x 1.5 x 11.5 inches | ||||
| best_sellers_rank | #15,807 in Books (See Top 100 in Books) #4 in Japanese Cooking, Food & Wine #5 in California Cooking, Food & Wine #106 in Celebrity & TV Show Cookbooks | ||||
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