By Tadashi Ono and Harris Salat
Ten Speed Press, $25
Although you may not associate grilling with Japanese food, the technique is used throughout the cuisine. In this eye-opening book, chef Tadashi Ono of Matsuri restaurant in New York and food writer Harris Salat explore traditional Japanese grilling techniques and recipes like shioyaki (a salt-grilling method) and yakitori (twice-grilled meat and vegetable kebabs), and offer up the only Chicken Teriyaki recipe you’ll ever need. What’s more, many recipes fuse Japanese flavors with American-style grilling: Corn on the cob slathered with butter and mirin and hamburgers with wasabi ketchup are sure to be hits at your next barbecue.
|Japanese-Style Barbecued Baby Back Ribs||Crispy Chicken Wings||Porterhouse with Garlic-Soy Sauce Marinade|