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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.
Only used it once so far but will use it more once the summer heat has ended. Grilled two lamb chops and a Portobello for the two of us. Both turned out perfectly.Published 8 days ago by Denis Kohl
Haven't tried any of the recipes yet, but they all look very promising. I did purchase some of the ingredients they suggested though. This is good book.Published 13 days ago by Alan de Leon
This book is clearly written for Americans who enjoy grilling and want to broaden their horizon. The national trend is toward smaller portions of meat, shorter cooking times and... Read morePublished 28 days ago by Karin B.
The Recipes Do Not Have Pictures (maybe only 5 have pictures). Being a non-Japanese, I have very little idea about what the food looks like. Read morePublished 1 month ago by Delong
I pulled it out of the box and gotten working on my first Japanese grilling meal and the food was fantastic on the first try. This book is very clear and very good. Read morePublished 2 months ago by James Tang
Grilling isn't the most complicated thing to do. But adding a Japanese taste to it is difficult to do on a regular basis. Read morePublished 2 months ago by Amazon Customer