The Japanese Grill Book
Score: 5
From 1 Ratings

The Japanese Grill


  • Author : Tadashi Ono
  • Publisher : Random House Digital, Inc.
  • Release Date : 2011
  • Genre: Cooking
  • Pages : 192
  • ISBN 10 : 9781580087377

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The Japanese Grill Book Description :

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.

Robata Book

Robata


  • Author : Silla Bjerrum
  • Publisher : Jacqui Small LLP
  • Release Date : 2018-04-19
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9781911127956

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Robata Book Description :

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.

Korean BBQ   Japanese Grills Book

Korean BBQ Japanese Grills


  • Author : Jonas Cramby
  • Publisher : Pavilion Books
  • Release Date : 2020-07-10
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781911641698

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Korean BBQ Japanese Grills Book Description :

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

Japanese Soul Cooking Book

Japanese Soul Cooking


  • Author : Tadashi Ono
  • Publisher : Ten Speed Press
  • Release Date : 2013-11-05
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781607743538

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Japanese Soul Cooking Book Description :

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Yakitori Cookbook Book

Yakitori Cookbook


  • Author : Yutaka Taisuke
  • Publisher :
  • Release Date : 2020-08-05
  • Genre:
  • Pages : 64
  • ISBN 10 : 9798672810676

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Yakitori Cookbook Book Description :

◆Yakitori Cookbook: Ultimate Japanese Grill for a Healthy Life!◆If you crave for Japanese Yakitori, I'm telling you this is the only book that shows you the best of them. With 30 recipes of ways to cooking Japanese Yakitori at home, this Yakitori Cookbook is your best bet to a healthier life and healthy living. Do you know that eating Japanese inspired meal is accompanied with various health benefits? By following meals in this cookbook you will heal yourself of: Indigestion Skin Disease Boost Metabolism Stomach Discomfort e.t.c Join the leagues of many who have had their conditions improved by changing their diet. By reading this book, you will learn: How Japanese Yakitori is helping to heal various health conditions 30 delicious and nutritious breakfast, lunch, dinner and drinks that heal many ailments Step by Step cooking methods of your favorite healing meals Why missing out on this Yakitori Cookbook? Scroll up and click the Buy Now button to get a copy of this book.

                                     Book


  • Author : George E. Engler
  • Publisher :
  • Release Date : 1952
  • Genre: Barbecuing
  • Pages : 306
  • ISBN 10 : UVA:X000662823

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Book Description :

Izakaya Book

Izakaya


  • Author : Hardie Grant Books
  • Publisher : Hardie Grant Publishing
  • Release Date : 2012-04-01
  • Genre: Cooking
  • Pages : 175
  • ISBN 10 : 9781742700427

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Izakaya Book Description :

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.

Teppanyaki Barbecue Book

Teppanyaki Barbecue


  • Author : Hideo Dekura
  • Publisher : New Holland Pub Pty Limited
  • Release Date : 2007
  • Genre: Cooking
  • Pages : 192
  • ISBN 10 : 1741105803

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Teppanyaki Barbecue Book Description :

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.

The Food Lab  Better Home Cooking Through Science Book
Score: 4.5
From 7 Ratings

The Food Lab Better Home Cooking Through Science


  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release Date : 2015-09-21
  • Genre: Cooking
  • Pages : 960
  • ISBN 10 : 9780393249866

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The Food Lab Better Home Cooking Through Science Book Description :

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.

Kansha Book
Score: 5
From 1 Ratings

Kansha


  • Author : Elizabeth Andoh
  • Publisher : Ten Speed Press
  • Release Date : 2012-02-28
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9781607743965

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Kansha Book Description :

The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights. Stunning images by award-winning photographe

Japanese Hot Pots Book
Score: 5
From 1 Ratings

Japanese Hot Pots


  • Author : Tadashi Ono
  • Publisher : Ten Speed Press
  • Release Date : 2011-04-27
  • Genre: Cooking
  • Pages : 160
  • ISBN 10 : 9781607741312

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Japanese Hot Pots Book Description :

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.

The Official Backyard Hibachi Cookbook Book

The Official Backyard Hibachi Cookbook


  • Author : Katherine Love
  • Publisher : CreateSpace
  • Release Date : 2015-05-06
  • Genre:
  • Pages : 78
  • ISBN 10 : 1506177824

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The Official Backyard Hibachi Cookbook Book Description :

The Official Backyard Hibachi Cookbook is packed with mouth watering recipes designed to bring out the hibachi chef in everyone. This fantastic cookbook brings you all the traditional hibachi style recipes, like stir fry and fried rice, as well as a variety of unexpectedly delicious ideas, like Cajun favorites and brunch recipes! Try some of our great recipes and then create your own new ideas. This guide will have you getting creative and going beyond the grill in no time. Any meal you could grill, sauté, fry, steam, sear or flambé; you can do it all on your Backyard Hibachi! This cookbook is a must-have for both new and seasoned hibachi chefs!

Izakaya Book

Izakaya


  • Author : Mark Robinson
  • Publisher : Kodansha USA Incorporated
  • Release Date : 2012-08-24
  • Genre: Cooking
  • Pages : 159
  • ISBN 10 : 1568364326

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Izakaya Book Description :

Presents a collection of recipes for dishes that are traditionally found in an izakaya, a Japanese pub.

Chicken and Charcoal Book

Chicken and Charcoal


  • Author : Matt Abergel
  • Publisher : Phaidon Press
  • Release Date : 2018-07-11
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 0714876453

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Chicken and Charcoal Book Description :

The first cookbook from cult yakitori restaurant Yardbird puts the spotlight on chicken - taking grilling to a whole new level Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

Washoku Book
Score: 5
From 2 Ratings

Washoku


  • Author : Elizabeth Andoh
  • Publisher : Ten Speed Press
  • Release Date : 2012-02-28
  • Genre: Cooking
  • Pages : 328
  • ISBN 10 : 9780307813558

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Washoku Book Description :

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel From the Hardcover edition.

Asian Barbecue Book Book

Asian Barbecue Book


  • Author : Alex Skaria
  • Publisher : Tuttle Publishing
  • Release Date : 2012-02-28
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 9781462905522

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Asian Barbecue Book Book Description :

"A beautiful cookbook"—Steven Raichlen, author of The Barbecue Bible The Asian Barbecue Book is an inspired and practical guide to creating countless delicious Asian-inspired meals hot off the flame. Traveling and eating barbecue throughout Asia, author Alex Skaria has mastered the technique and art of barbecue, combining Western barbecue techniques with the aromatic and enticing flavors of Asia. All of the recipes in the book can be made using conventional backyard grills, yet for those truly adventurous barbecue enthusiasts side bars and tips on making some exotic barbecued meats are included (such as whole pit-roasted pig). This Asian barbecue cookbook starts off with barbecuing fundamentals—choice of grills is discussed, including unique Asian grills, grilling tools, grilling techniques, timing and temperature control, and much more. From tips on tenderizing meat and achieving moist, juicy barbecue, the author guides cooks through the process, ensuring they end up with a great meal every time. For cooks who want to grab flavors quickly, or don't want to complete a main recipe from start to finish, numerous quick and easy recipes for barbecue sauces, rubs, pastes and marinades provide the basis for infusing new and exciting flavors into meat, poultry and seafood. Complete with sides and salads, such as Thai Papaya Salad and Asian Slaw, and desserts, such as Grilled Mango with Ginger Syrup, this treasury of Asian barbecue recipes will be a resource for years to come. Asian barbecue recipes include: Tandoori Spice Rub Wasabi Mayonnaise Korean-Style Barbecued Sirloin Steaks Thai T-bone Steaks Stuffed Saffron Chicken Grilled Duck Breast with Orange Soy Glaze Bombay-Style Swordfish Steaks Seared Teriyaki Tuna Vindaloo Pork Steaks Spicy Sweet Pork Satays with Fiery Lime Chili Dip Lamb Shish Kebabs Zucchini with Pesto Tabbouleh Salad Grilled Bananas with Chocolate and Coconut

Real JReal Japanese Izakaya Cookbook Book

Real JReal Japanese Izakaya Cookbook


  • Author : 横田渉
  • Publisher : Tuttle Publishing
  • Release Date : 2019-11
  • Genre: Cooking, Japanese
  • Pages : 128
  • ISBN 10 : 4805315288

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Real JReal Japanese Izakaya Cookbook Book Description :

Bring the party home with this Japanese pub-inspired cookbook Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food,izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake. The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classicizakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce. Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes--and even how to quickly grill and smoke meat to give it that authenticizakaya taste!

Korean BBQ Book

Korean BBQ


  • Author : Bill Kim
  • Publisher : Ten Speed Press
  • Release Date : 2018-04-17
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9780399580796

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Korean BBQ Book Description :

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

Preserving the Japanese Way Book

Preserving the Japanese Way


  • Author : Nancy Singleton Hachisu
  • Publisher : Andrews McMeel Publishing
  • Release Date : 2015-08-11
  • Genre: Cooking
  • Pages : 400
  • ISBN 10 : 9781449471521

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Preserving the Japanese Way Book Description :

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. “In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it's about preserving a way of life.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill “In her first gorgeous book, Nancy delved into the soul of Japanese country c

Takashi s Noodles Book
Score: 3
From 1 Ratings

Takashi s Noodles


  • Author : Takashi Yagihashi
  • Publisher : Ten Speed Press
  • Release Date : 2011-06-22
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 9781607742012

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Takashi s Noodles Book Description :

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