I was looking for a book on Japanese cuisine that is not too technical and that I would come out of age-old sushi, maki, sashimi, etc. Japanese cuisine is not limited only to these dishes. "Izakaya" did it! I found a variety of traditional recipes that are not too complicated to achieve. (Even gyoza) The summary describes the different types of preparations that you find classified as follows: pecking, salads and vegetables, fish and shellfish, meat, rice and noodles, tofu, desserts. (Yes even desserts!) The author makes a brief stint on the name of the book to explain why the word "Izakaya" is appropriate, but do not correspond at all to "Japanese appetizers." In this book represents the classics of this cuisine too often forgotten: the gyoza, the okonomiaki, tempura, the kara age, yakitori, yaki udon them, the onigiri, ramen, etc. There are also two passages on cookware and the basic ingredients of Japanese cuisine. For each recipe the author gives us tips, but also substitute ingredients for Japanese products. The presentation is clear and simple. Personally I tried the gyoza recipe that is great! Very simple but requires a little more time than is indicated (especially when not accustomed to shape the ravioli!) I found this great book! I regret not having an Asian grocery store next door to me, that would allow me to try everything! I already douvrages a number of Japanese cuisine, but of all this is my favorite!
