{"product_id":"the-japanese-grill-from-classic-yakitori-to-steak-seafood-and-vegetables-a-cookbook-paperback","title":"The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook] - Paperback","description":"\u003cp\u003eby \u003cb\u003eTadashi Ono\u003c\/b\u003e (Author), \u003cb\u003eHarris Salat\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAmerican grilling, Japanese flavors\u003c\/b\u003e\u003ci\u003e. \u003c\/i\u003eIn 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePacked with fast-and-easy recipes, versatile marinades, and step-by-step techniques, \u003ci\u003eThe Japanese Grill\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eGrilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in \u003ci\u003eThe Japanese Grill\u003c\/i\u003e--both contemporary and authentic--you'll become a believer, too.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTADASHI ONO\u003c\/b\u003e is executive chef at Matsuri in New York City. He has been featured in \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. Visit www.matsurinyc.com \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eHARRIS SALAT's \u003c\/b\u003estories about food and culture have appeared in \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eNew York Times, Saveur\u003c\/i\u003e, and \u003ci\u003eGourmet, \u003c\/i\u003e and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of \u003ci\u003eTakashi's Noodles\u003c\/i\u003e. Together, Ono and Salat are the authors of \u003ci\u003eJapanese Hot Pots\u003c\/i\u003e. Visit \u003ci\u003eThe Japanese Grill\u003c\/i\u003e online: www.thejapanesegrill.com.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.76 x 9.49 x 8.97 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 26, 2011\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51771354480928,"sku":"9781580087377","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/fe36a2c81937f0bb50b010003e3b0685.webp?v=1780385359","url":"https:\/\/ebocreations.com\/products\/the-japanese-grill-from-classic-yakitori-to-steak-seafood-and-vegetables-a-cookbook-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}