I meant to post about this cookbook but somehow got waylaid. This is done by a Japanese chef, Wataru Yokota. The book covers quite many "teiban" 定番 or classic Izakaya dishes plus more innovative new Izakaya dishes. It is well illustrated including pictures of steps on how to make the dishes. The beginning section describes and illustrates basic techiniques of how to prepare vegetables and fish.
This book covers all classic authentic Izakaya dishes. It also suggests substitutes for the specific ingredients which may be difficult to get outside Japan. I only made one dish from the book because many of the recipes are already part of my regular repertoire. The dish I made was quite unique called "Tofu namerou" which I already posted. I would like to make some more of the innovative dishes this book offers sometime soon.
For somebody who started making Izakaya dishes, this is one of the best English Izakaya cookbooks and I highly recommend it.
