|The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables|
American grilling, eastern flavors. in this formidable cookbook, chef tadashi ono of matsuri and writer harris salat share a key insight: that stay-fire cooking marries flawlessly with mouthwatering jap components like soy sauce and miso.
Packed with speedy-and-easy recipes, versatile marinades, and step-with the aid of-step strategies, the japanese grill will have you ever grilling superb steaks, pork chops, salmon, tomatoes, and complete chook, as well as traditional favorites like yakitori, yaki onigiri, and entire salt-packed fish. whether you operate charcoal or gasoline, or are a grilling novice or disciple, you'll love dishes like skirt steak with purple 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 classy entertaining further to brief-grilling alternatives for wholesome weekday food, plus a slew of delectable sides that pair nicely with anything off the fireplace.
Grilling has been a centerpiece of jap cooking for centuries, and whilst you taste the incredible dishes within the jap grill—both modern and authentic—you’ll come to be 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.
I love to grill, BBQ, whatever you want to call it--I'm out in the yard all the time. And because I live in lower Texas, I'm outside cooking more often than not. I've got a smoker, several grills and a setup for open flame. Give me hardwood charcoal, pecan wood from our trees out back, propane; give me a grate, or skewers or a red-hot cast iron griddle: Point is, give me almost any type of food and I'll try to cook it outdoors. I may not be the most "normal" of grillers, but I bet the further South you travel in this great country of ours, the more "normal" I appear to be. Because the more opportunities there are to grill outdoors, the more you embrace it.-I Do Speed Limit
I was looking for a good book that could be a gateway into Japanese seasonings and cooking styles, as I love to grill this was a perfect solution. I found the overview of the key seasonings very valuable for stocking up my pantry, and the photos and organization with a chapter on Yakitori, then chapters for the different meats was very practical and make putting together a meal very easy. Great photos too brought me in. For me this broke down any mystery I had around grilled Japanese cooking.-Cdclub
A great cookbook with lots of good sauces. It is defiantly written for the beginner with not much experience in grilling of any kind. The sauces--which is what I bought this for--are good, basic sauces that you can modify to your whim. Use the proportions as a guide and then go to town with additives such as garlic, ginger, chiles, etc etc etc. BE BOLD!!! I purchased all of my initial ingredients on Amazon. They were right in line on pricing with what I can find at the local asian markets (esp with Amazon Prime). Some things I could not find in the asian markets at all I could find on Amazon. BTW, the "Fire Sense Large Yakatori Charcoal Grill" on Amazon is a nuclear-powered grilling machine. If you really want to cook yakitori style this is the one to get.-dbx820
Download Cooking Ebook The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables | 28 Mb | Pages 129 | EPUB | 2011