Author: Tadashi Ono
Publisher: Ten Speed Press
Release Date: 2011-04-26
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.
Author: Tadashi Ono
Publisher: Ten Speed Press
Release Date: 2013-11-05
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.
Author: Tadashi Ono
Publisher: Ten Speed Press
Release Date: 2011-04-27
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.
Author: Silla Bjerrum
Publisher: Jacqui Small LLP
Release Date: 2018-04-19
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.
Author: Hardie Grant Books
Publisher: Hardie Grant Publishing
Release Date: 2012-04-01
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.
Author: Hideo Dekura
Publisher: New Holland Pub Pty Limited
Release Date: 2007
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.
Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of Cracking the Coconut, shows you just how easy it is to grill in her new book, Asian Grilling. Su-Mei captures the splendor and diversity of Asia's cuisines -- Chinese, Thai, Vietnamese, Korean, Indian, Burmese, Laotian, and Cambodian -- in this superb collection of 85 recipes. With Su-Mei's guidance and clearly written recipes, you'll be able to cook some of the world's most delicious grilled foods, including Indian Chicken Tandoori, Vietnamese-Style Grilled Beef in Lettuce, and Thai Grilled Pork Strips. Asian Grilling begins with some of the better-known Asian dishes such as Chicken Yakitori, Pork Satay, and Lamb Kebabs. Su-Mei then takes you through her own treasured recipes for Salt-Grilled Yellowtail Tuna from Japan, Vietnamese Grilled Shrimp on Sugarcane Stalks, Bulgogi (Korean Barbecued Beef), and so much more. Along with these dishes, you'll find recipes for zesty dipping sauces and flavorful relishes to enhance every bite. In the "Wrapped and Grilled" and "Grilled and Wrapped" chapters, you'll learn how each cuisine uses leaves and casings to make grilling pouches. When these pouches are opened at the table, they fill the room with a unique and savory perfume. The large green leaves of the banana plant are used to wrap everything from Malaysian Spicy Fish Cakes to Chinese-style grilled chicken. In true fusion style, Su-Mei encases a warm filling of grilled vegetables and cheese in a tortilla to make one of her favorite recipes, Thai Quesadillas. Even the ubiquitous lettuce leaf makes a great wrapper for curried lamb, grilled shrimp, and more. Grilled vegetables and salads, main course rice and noodle dishes, and even grilled fruit desserts round out this collection. There are also detailed instructions for preparing the grill and making spice pastes and essential tips on shopping for and preparing Asian ingredients. Stunning color photographs illustrate how the dishes look. Turn your kitchen into an Asian barbecue. It's easy with Asian Grilling by Su-Mei Yu.
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
Author: Bill Kim
Publisher: Ten Speed Press
Release Date: 2018-04-17
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.
Author: George E. Engler
Publisher: Tuttle Publishing
Release Date: 1952
The best American dishes adapted to Japanese kitchens, utensils, & facilities. All recipes given in both English & Japanese. Also recommended for campers & users of outdoor fireplaces. Includes appetizers, soups, meats, seafood, vegetables, desserts, sauces & beverages.
In Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.
Author: Jin Yaon Short
Release Date: 2006
Barbecue in Style is a fully illustrated cookbook dedicated to the methodology of Japanese style barbecue. Inspired by popular dishes from around the world, this instructional book illustrates a step by step guide on how to prepare ingredients, use teppanyaki utensils and create complimentary dipping sauces. Learn some new tricks and cook like a real teppanyaki chef in your own home.
Author: Sara Kate Gillingham
Publisher: Clarkson Potter
Release Date: 2014-10-07
From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more. WITH 18 RECIPES EXCLUSIVE TO THE EBOOK EDITION. “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn. The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be. For Cooking: · 50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro · 150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola, Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox Cake For Your Kitchen: · A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money · Solutions for common kitchen problems like limited storage space and quirky layouts · A 5-minute-a-day plan for a clean kitchen · Tips for no-pressure gatherings · A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.
Author: Andrew Swallow
Publisher: Ten Speed Press
Release Date: 2013-04-24
Dare to get more out of your greens! From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level. In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings. Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round. From the Hardcover edition.