Rintaro , the debut cookbook from one of San Francisco\'s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.
It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking..
With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home.
Beautiful and idiosyncratic, Rintaro is both a master class in making homemade udon noodles, and plumbs the depths of true comfort in food, with recipes like its curry rice.
Rintaro , the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen.
This is 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.
And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot; pork gyoza, each dumpling held together by a web of crispy batter; udon with hand-rolled noodles and a hot-spring egg; and a towering melon parfait with bright melon jellies that all but burst in your mouth.
Nestled behind a leafy courtyard in San Francisco\'s Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained.
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.
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.
Rintaro shows a cross section of Japanese food that isn\'t usually shown in American cookbooks.
Through clear instruction, abundant photography, and utterly delicious recipes, Rintaro demystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods .
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.
Rintaro , the debut cookbook from one of San Francisco\'s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen
