From the chef and owner of Rintaro in San Francisco comes a gorgeous, approachable and super helpful book if you want to cook Japanese food at home. It's not fusion, but Japanese food made in California. The recipes cover dashi, sashimi, salads, tofu and eggs, yakitori, fried and simmered dishes, rice, udon and dessert. I am especially grateful and excited for the detailed instruction pages on how to cut and break down fish, meat and especially chicken for yakitori. Written by Sylvan Mishima Brackett with Jessica Battilana.

◦ 11 3/8" x 8 6/8"
◦ 304 Pages 
◦ Hardcover

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