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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.
My step mother loves to cook and she loves to got to this Japanese grill restaurant. So I thought she would love this. Read morePublished 1 month ago by Steven Craig Chapman
excellent recipes (with pictures) and most ingredients easily obtainable.Published 2 months ago by Sonja E. Maans
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 2 months 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 2 months ago by Leith