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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]

Name: The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]
Brand: Ten Speed Press
SKU: 9781580087377
Price: 17.99 USD
Availability: InStock

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Contributors:

Tadashi Ono, Harris Salat

Publisher:

Ten Speed Press

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Methods, Entertaining

Book Topic:

Japanese, Barbecue & Grilling

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2011-04-26

ISBN 13:

9781580087377

Weight:

1.75 lbs

Size:

9.50 x 9.00 x 0.90 inches

Pages:

192

Mint Condition +

product description

Description

American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.

Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic-Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.

Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill--both contemporary and authentic--you'll become a believer, too.

About the Author

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. Visit www.matsurinyc.com

HARRIS SALAT's stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi's Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]

Description

Japanese Hot Pots: Comforting One-Pot Meals [A Cookbook]

Japanese Hot Pots: Comforting One-Pot Meals [A Cookbook]

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