Author Mark Robinson opens the door to the recipes and customs of one of the world's best pub food cultures, Japanese Izakaya. This is the first English language tome to explore the variety of small plates and comfort food that make up the Izakaya menu - which rarely makes it's way west.
The book has over 60 recipes in its 156 color pages of photos, stories and history of these mouth watering morsels.
Some of our favorites include: "Chicken and Vegetable 'Nanban' Escabeche," "Summer Scallop Salad with Spicy Tomato Sauce," and "Fried Tofu Stuffed with Raclette Cheese"
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