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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables Cover

 

Synopses & Reviews

Publisher Comments:

A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with 95 recipes that skillfully blend traditional ingredients, modern twists, and the sizzle of a hot fire to create remarkable meals.

Grilling has a long history in Japan, and for good reason: the cuisine's salty-sweet flavors take well to hints of smoke. In The Japanese Grill, Tadashi Ono and Harris Salat reveal the diversity of Japanese-style grilling. They share their secrets for classics such as Chicken Yakitori and Miso-Cured Mackerel, create new comfort foods like London Broil with Garlic-Soy Marinade and Turkey Burgers with Miso Barbecue Sauce, and serve up innovations like Green Tea-Smoked Duck Breasts and Salmon with Shiso Pesto. A selection of side dishes and salads round out grilled meals. In this handsome volume, Ono and Salat bring Japanese grilling culture to Western tables--with delicious results that are at once familiar and new.

From the Trade Paperback edition.

Synopsis:

A treasury of 95 grilled-foods recipes features modern twists on traditional meals, counseling home cooks on the diversity of Japanese-style grilling while providing instructions for such fare as London Broil with Garlic-Soy Marinade, Turkey Burgers with Miso Barbecue Sauce and Salmon With Shiso Pesto. Original.

About the Author

\

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in TheNew 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.

Table of Contents

The basics: Japanese ingredients — The basics: grilling — Classic yakitori — Poultry — Fish and seafood — Meat — Vegetables — Yaki onigiri — Perfect side dishes.

Product Details

ISBN:
9781607740667
Subtitle:
From Classic Yakitori to Steak, Seafood, and Vegetables
Publisher:
Ten Speed Press
Author:
Ono, Tadashi
Author:
Salat, Harris
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20110412
Binding:
ELECTRONIC
Language:
English
Pages:
192

Related Subjects

Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Regional and Ethnic » Japanese
Cooking and Food » Special Occasions » Entertaining

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
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$ In Stock
Product details 192 pages Ten Speed Press - English 9781607740667 Reviews:
"Synopsis" by , A treasury of 95 grilled-foods recipes features modern twists on traditional meals, counseling home cooks on the diversity of Japanese-style grilling while providing instructions for such fare as London Broil with Garlic-Soy Marinade, Turkey Burgers with Miso Barbecue Sauce and Salmon With Shiso Pesto. Original.
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