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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.
We grill all year long in San Antonio. Lots of great ideas in this book. If you grill a lot you will love it!Published 1 month ago by Marty-san
The real Yakitori in Japan tastes wonderful. Most places here just grill the chicken until done and baste it with gloopy teriyaki sauce from a bottle. Read morePublished 1 month ago by Anonymous
This is a great cookbook. Opens up a whole world of Japanese style grilling with detailed useful descriptions. Very glad I bought it to go with my purchase of a Yakitori grill.Published 2 months ago by Baidzar
Makes me salivate every time I flip through it for a new recipe inspiration.Published 3 months ago by Derick Kluge
A great cookbook with lots of good sauces. It is defiantly written for the beginner with not much experience in grilling of any kind. Read morePublished 3 months ago by dbx820