Articles liés à Tokyo Up Late: Iconic recipes from the city that never...

Tokyo Up Late: Iconic recipes from the city that never sleeps /anglais - Couverture rigide

Smith, Street

 
9781922417596: Tokyo Up Late: Iconic recipes from the city that never sleeps /anglais
Couverture rigide
ISBN 10 : 1922417599 ISBN 13 : 9781922417596
Editeur : Smith Street Books, 2022

Synopsis

As the sun sets behind Mt Fuji, the neon lights of Tokyo flicker to life: izakayas, restaurants and bars fill; beer, umeshu, highballs, chuhai and sake are raised to cheers of ‘kanpai!’, and the scent and sounds of nightlife fill the air. Tokyo’s night scene – outside of the reserved, hallowed dining establishments – is fun, boisterous and lively. This is where locals shake off a long day, often staying out till the last trains leave the city. Late-night Tokyo is your guide through the night, from the lamp-lit streets into paper menu plastered walls, where a Japanese smorgasbord is on offer: sake and beer snacks (think burdock chips and grilled ginkgo nuts) to sashimi and sake- or saikyo miso–grilled fish, karaage (fried chicken), yakitori and gyusuji nikomi (beef tendon stew). Start with a beverage and head out to stall-lined alleyways, with bubbling pots of soy glaze, or the tachigui with their sushi and barbecued meat, and enjoy a final stop with a train station’s udon or a libation at a tucked away bar till the wee hours.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Brendan and Caryn Liew set up their pop-up Japanese café, chotto, in 2016, bringing the art of traditional ryokan-style breakfasts to the Australian city of Melbourne. The café transported diners to Japan on a cultural and culinary journey that traversed old and new, everything inspired from countryside dinners on the Nakasendo trail, to the food of Japan’s far north and deep south, and the animated feasts of Studio Ghibli. Head chef Brendan Liew spent time at the three-Michelin-starred Nihonryori Ryugin in Roppongi, Tokyo and Hong Kong, and also studied the art of ramen-making in Japan before delving into kappo and modern kaiseki cuisine. In Melbourne, he has worked at Kappo, Supernormal, Golden Fields and Bistro Vue. Together, Brendan and Caryn have travelled extensively through Japan’s countryside and major cities to explore, learn and live Japan’s culture and cuisine.

À propos de la quatrième de couverture

As the sun sets behind Mt Fuji, the neon lights of Tokyo flicker to life: izakayas, restaurants and bars fill; beer, umeshu, highballs, chuhai and sake are raised to cheers of ‘kanpai!’, and the scent and sounds of nightlife fill the air. Tokyo’s night scene – outside of the reserved, hallowed dining establishments – is fun, boisterous and lively. This is where locals shake off a long day, often staying out till the last trains leave the city. Late-night Tokyo is your guide through the night, from the lamp-lit streets into paper menu plastered walls, where a Japanese smorgasbord is on offer: sake and beer snacks (think burdock chips and grilled ginkgo nuts) to sashimi and sake- or saikyo miso–grilled fish, karaage (fried chicken), yakitori and gyusuji nikomi (beef tendon stew). Start with a beverage and head out to stall-lined alleyways, with bubbling pots of soy glaze, or the tachigui with their sushi and barbecued meat, and enjoy a final stop with a train station’s udon or a libation at a tucked away bar till the wee hours.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Smith Street Books
Date d'édition
2022
Langue
anglais
ISBN 10 
1922417599
ISBN 13 
9781922417596
Reliure
Relié
Numéro d'édition
1
Nombre de pages
252
Coordonnées du fabricant
non disponible
Personne responsable
non disponible