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TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. Visit www.matsurinyc.com
HARRIS SALAT’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.
Underwhelmed. The recipes are good, but very basic. Essentially the book teaches you six or seven marinades and then spends 150 pages of recipes telling you to marinate xyz... Read morePublished 8 days ago by Anne Dell
Beautiful book, and for that it is quite good. However, as for recipes and such and skill advice, I felt underwhelmed.Published 17 days ago by Leith
Beautiful cookbook.... Even though my boyfriend, whom I bought it for, had never ever used it ;)Published 2 months ago by Jessk
If you are into Japanese cooking this is one of the best for Japanese Grilling - and even the BBQ affectionados can get a lot from this book.Published 2 months ago by Joe Cns
I do three or four 'Japanese Grills' every summer using this recipe book. Easy to use with delicious recipes. A big hit with my family. Read morePublished 3 months ago by David Srein