Rintaro: Japanese Food from an Izakaya in California
This is a book that is very close to our hearts as Umami Mart sold Sylvan Mishima Brackett's bentos (when he was operating as Peko Peko) during the first years of our brick and mortar shop. After his catering venture as Peko Peko, Brackett moved on to open his famed izakaya Rintaro, in San Francisco.
Brackett's clear vision and one-of-a-kind aesthetic that he applies to each and every dish at the restaurants translates seamlessly onto the pages of this stunning book. He opens the book by stating that he creates dishes as if the Bay Area were another prefecture of Japan. Using local ingredients and hyper seasonal produce and seafood, this book tells us as much about the Bay Area as it does about Japanese cuisine.
Divided into chapters ranging from tofu and eggs and sashimi, to vegetables and udon, it's a peek into Brackett's experience as the creative director for Chez Panisse, his long stint at Sobo Ro in Saitama Prefecture, and his commitment to showcasing what the Bay Area has to offer. Each recipe describes every step in detail, accompanied by striking photos by his sister Aya Brackett.
Features:
- Author: Sylvan Mishima Brackett, Jessica Battilana
- Pages: 304
- Hardcover
- Published by Hardie Grant North America (Chronicle Books)
This is a book that is very close to our hearts as Umami Mart sold Sylvan Mishima Brackett's bentos (when he was operating as Peko Peko) during the first years of our brick and mortar shop. After his catering venture as Peko Peko, Brackett moved on to open his famed izakaya Rintaro, in San Francisco.
Brackett's clear vision and one-of-a-kind aesthetic that he applies to each and every dish at the restaurants translates seamlessly onto the pages of this stunning book. He opens the book by stating that he creates dishes as if the Bay Area were another prefecture of Japan. Using local ingredients and hyper seasonal produce and seafood, this book tells us as much about the Bay Area as it does about Japanese cuisine.
Divided into chapters ranging from tofu and eggs and sashimi, to vegetables and udon, it's a peek into Brackett's experience as the creative director for Chez Panisse, his long stint at Sobo Ro in Saitama Prefecture, and his commitment to showcasing what the Bay Area has to offer. Each recipe describes every step in detail, accompanied by striking photos by his sister Aya Brackett.
Features:
- Author: Sylvan Mishima Brackett, Jessica Battilana
- Pages: 304
- Hardcover
- Published by Hardie Grant North America (Chronicle Books)
Description
This is a book that is very close to our hearts as Umami Mart sold Sylvan Mishima Brackett's bentos (when he was operating as Peko Peko) during the first years of our brick and mortar shop. After his catering venture as Peko Peko, Brackett moved on to open his famed izakaya Rintaro, in San Francisco.
Brackett's clear vision and one-of-a-kind aesthetic that he applies to each and every dish at the restaurants translates seamlessly onto the pages of this stunning book. He opens the book by stating that he creates dishes as if the Bay Area were another prefecture of Japan. Using local ingredients and hyper seasonal produce and seafood, this book tells us as much about the Bay Area as it does about Japanese cuisine.
Divided into chapters ranging from tofu and eggs and sashimi, to vegetables and udon, it's a peek into Brackett's experience as the creative director for Chez Panisse, his long stint at Sobo Ro in Saitama Prefecture, and his commitment to showcasing what the Bay Area has to offer. Each recipe describes every step in detail, accompanied by striking photos by his sister Aya Brackett.
Features:
- Author: Sylvan Mishima Brackett, Jessica Battilana
- Pages: 304
- Hardcover
- Published by Hardie Grant North America (Chronicle Books)
