Izakaya: The Cuisine of Japanese Bistros - Tim Anderson
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Radish salad with watercress, marinated tomatoes, tsuyu and ginger, pepper steak, garlic butter sauce and soy sauce, waf fondue or Korean-style beef tartare.
Originally, izakayas were simple sake shops where customers could enjoy their drink on the premises. Over time, they began offering simple yet flavorful snacks, perfect for livening up evenings with friends. In this book, chef Tim Anderson presents 80 delicious and surprising recipes inspired by this authentic bistro cuisine.
And as a bonus: a guide to the best Japanese spirits and easy-to-make cocktails to complement all your dishes. Packed with tips, unique flavor combinations, and mouthwatering photos, this book is perfect for impressing your guests with delicious homemade Japanese cuisine, requiring minimal effort for maximum results!
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