From the Publisher
"...delightful. Robinsons book is more a paean to the vibrant and complicated izakaya culture than a definitive cooking guidebut the recipes, more than 60 of them, are the sort you wish more neighborhood restaurant chefs in New York would read. The New York Times Book Review
Izakaya - the Japanese Pub Cookbook celebrates unlikely foodie haunts and their cuisine, combining shochu-soaked anecdotes and pen portraits of izakaya chefs with recipes for their tasty snacks and appetizers. Reuters
Izakaya profiles several popular restaurants that offer affordable eclectic fare. USA Today
A unique work, recommended for most collections. Library Journal (Starred review)
Robinson's book is more a paean to the vibrant and complicated izakaya culture than a definitive cooking guide (one of the Tokyo joints he writes about has a name that translates as Laughing Drunk), but the recipes, more than 60 of them, are the sort you wish more neighborhood restaurant chefs in New York would read. Certainly they're adaptable to a casual, if work-intensive, Saturday night home meal.
The New York Times
Robinson, a journalist who writes about food and culture, grew up in Australia but was born in Tokyo, and he has lived there for the last 20 years. He believes that izakaya, casual neighborhood spots that are something of a cross between a tapas bar and a pub, are poised to become as popular in the West as sushi bars are now, and his first book is an appreciative introduction to the world of izakaya. He profiles eight of Tokyo's izakaya, each distinctive in its own way, and includes 60 recipes that demonstrate the range of food served in these establishments. There are also sidebars on culinary traditions, ingredients, and related topics, and color and black-and-white photographs show off the izakaya and the dishes. A unique work, recommended for most collections.