The Japanese Grill

The Japanese Grill


  • Release: 2011-04-26
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 192 page
  • ISBN: 1607740664
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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. From the Trade Paperback edition.

Korean BBQ   Japanese Grills

Korean BBQ Japanese Grills


  • Release: 2020-07-10
  • Publisher: Pavilion Books
  • Price: FREE
  • File: PDF, page
  • ISBN: 9781911641698
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In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue – the techniques, philosophy and historical roots. He shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. From succulent skewered meats to marinated bulgogi bowls, there’s a whole host of delicious dishes, as well as complementary umami-rich sauces and sumptuous sides to be enjoyed. Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. There are also guides on how to cut the meat, source your ingredients and, for an authentic experience, the best table grills to use that are simple, portable and so cheap that anyone can have a feast – anywhere. The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime. Chapters include: Yakitori/grilled chicken Yakiniku/grilled meat Korean BBQ Izakaya/bar snacks

Robata

Robata


  • Release: 2018-04-17
  • Publisher: Jacqui Small
  • Price: FREE
  • File: PDF, 224 page
  • ISBN: 9781911127956
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Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes.

Japanese Soul Cooking

Japanese Soul Cooking


  • Release: 2013
  • Publisher:
  • Price: FREE
  • File: PDF, 247 page
  • ISBN: 9781607743521
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Introducing Japanese comfort food to American home cooks, this exciting cookbook, filled with exotic flavors and new ingredients and techniques, explores Japan's long history of home fare, including ramen, soba, tempura, gyoza, Japanese-style fried chicken, rice bowls and savory pancakes.

Japanese Hot Pots

Japanese Hot Pots


  • Release: 2011-04-27
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 160 page
  • ISBN: 9781607741312
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Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

Izakaya

Izakaya


  • Release: 2012-04-01
  • Publisher: Hardie Grant Publishing
  • Price: FREE
  • File: PDF, 175 page
  • ISBN: 9781742700427
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Japanese bar food is relaxed, simple, and always shared—create delicious izakaya classics at home Izakaya (noun) A Japanese bar offering a selection of beverages and tapas-style snacks Izakayas are the heart and soul of Japan's food culture. Found on just about every street corner, they serve beer and sake, as well as delicious grazing food. These 75 delicious, authentic recipes are an introduction to the world of Japanese bar food. There are small bites, such as Lotus Chips, Japanese Pickles, and Camambert Tempurs; salads like Green Beans with Black Sesame Dressing and Green Tea Noodle Salad; along with a range of tempting skewers such as Nori-wrapped Scallops and Miso-Glazed Salmon Skewers. Bigger dishes include Okonomiyaki (Japanese pancake), Pork Gyoza (dumplings), and Grilled Eggplant with Soy and Ginger, while sweets might be Sesame Mousse with Red Bean or Green Tea Candied Chestnuts. Some of the recipes feature Japanese ingredients that might already be in newcomers' cupboards—soy sauce, miso paste, and soba noodles—while others use ingredients that may be less familiar—ponzu sauce, ichimi spice mix, and shiso leaves. With recipes that are authentic yet not overly complicated, this is the perfect book for anyone who wants to make beautiful, simple Japanese bar food at home. Includes dual measurements.

The Food Lab  Better Home Cooking Through Science

The Food Lab Better Home Cooking Through Science


  • Release: 2015-09-21
  • Publisher: W. W. Norton & Company
  • Price: FREE
  • File: PDF, 960 page
  • ISBN: 9780393249866
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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Teppanyaki Barbecue

Teppanyaki Barbecue


  • Release: 2007
  • Publisher: New Holland Pub Pty Limited
  • Price: FREE
  • File: PDF, 192 page
  • ISBN: 1741105803
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The modern style of Teppanyaki evolved in post World War II Kyoto. Displaced people in the bombed -out areas of the city placed scrap metal from the debris over open fires and cooked their food on top. While Teppanyaki can be cooked at the table on a 'hibachi' or small mesh grill, this style of cooking is easily adapted to the Western barbecue. Hideo Dekura is a Japanese chef, cooking instructor and food consultant living in Sydney, Australia.


  • Release: 1952
  • Publisher:
  • Price: FREE
  • File: PDF, 306 page
  • ISBN: UVA:X000662823
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Takashi s Noodles

Takashi s Noodles


  • Release: 2011-06-22
  • Publisher: Ten Speed Press
  • Price: FREE
  • File: PDF, 176 page
  • ISBN: 9781607742012
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A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. "A wonderfully talented chef." --Chef Eric Ripert "Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly