The Japanese Grill - by Tadashi Ono & Harris Salat (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with recipes that skillfully blend traditional ingredients and modern twists to create remarkable meals"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>American grilling, Japanese flavors</b><i>. </i>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. <p/>Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, <i>The Japanese Grill</i> 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. <p/>Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in <i>The Japanese Grill</i>--both contemporary and authentic--you'll become a believer, too.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"It will blow the lid off your grill."<br>--Seattle Weekly's Voracious Blog, Cooking the Books, 6/1/11 <p/>What makes this book a wonderful resource is the authors' conviction that by applying traditional Japanese flavors to untraditional Japanese ingredients, home cooks will end up with something unexpected and delicious. . . . With <i>The Japanese Grill</i>, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both.<br>--The Epi-Log, Epicurious.com, 5/20/11 <p/>The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic. <br>--Devour Recipe & Food Blog, Cooking Channel, 5/12/11 <p/>"The land of the rising sun shares its border with barbecue country in this simple and salty collection."<br>--Publishers Weekly, 3/7/11 <p/>"From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must--and I mean must--own it. Your grill library won't be complete without it."<br>--James Oseland, editor in chief of <i>Saveur</i> and author of <i>Cradle of Flavor</i> <p/>"A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art."<br>--Steven Raichlen, author of <i>Planet Barbecue</i> and host of <i>Primal Grill</i> on PBS <p/>"Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can't execute. This book should get a serious workout on kitchen counters around the country. I love it!"<br>--Andrew Zimmern, host of The Travel Channel's <i>Bizarre Foods with Andrew Zimmern </i>and author of <i>The Bizarre Truth</i><br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>TADASHI ONO</b> is executive chef at Matsuri in New York City. He has been featured in <i>The</i> <i>New York Times</i>, <i>Gourmet</i>, and <i>Food & Wine</i>. Visit www.matsurinyc.com <p/><b>HARRIS SALAT's </b>stories about food and culture have appeared in <i>The</i> <i>New York Times, Saveur</i>, and <i>Gourmet, </i> and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of <i>Takashi's Noodles</i>. Together, Ono and Salat are the authors of <i>Japanese Hot Pots</i>. Visit <i>The Japanese Grill</i> online: www.thejapanesegrill.com.</p>
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