Financial Times Best of Books 2021
In Your Home Izakaya, chef Tim Anderson explores the anything goes concept of izakaya by showcasing over 100 flavour-packed recipes.
Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze.
From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails.
Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.
Arvustused
[ Your Home Izakaya has] some of the most genuinely inspiring food writing Ive seen in years. Youll want to cook pretty much every recipe in this one. * Tim Hayward, Financial Times *
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Essential Izakaya Ingredients |
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Shime: Carbs, Carbs, Carbs |
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| Epilogue |
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| Resources |
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| Acknowledgements |
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| Abouttheauthor |
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| Index |
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| Fundamentals |
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Tim Anderson is a chef, writer, restaurateur, and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He majored in Japanese Studies at university, where he was awarded a grant to conduct independent research on local food museums in Japan. Subsequently, he lived in Fukuoka prefecture for two years to further develop his knowledge of Japanese food, and then moved to London, where he won MasterChef in 2011. He has since opened the Japanese ramen izakaya restaurant Nanban, which inspired a book, Nanban: Japanese Soul Food. He is also the author of JapanEasy, VeganJapanEasy and Tokyo Stories, for which Tim won the John Avery prize at the Andre Simon Awards.
