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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

4.11 of 5 stars 4.11  ·  rating details  ·  63 ratings  ·  4 reviews
American grilling, Japanese flavors: That’s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.

Packed with fast-and-easy recipes, versatile marinades, and step-by-st
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ebook, 192 pages
Published April 26th 2011 by Ten Speed Press (first published April 12th 2011)
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Dm
Overall: Great, detailed recipes, scrumptious pictures and a lot of "how am I supposed to get these things" (I'm sure) for people who don't live near an Asian market place. There were some substitutions (like sherry vinegar for rice wine vinegar) but not that many. Worth the look.
Eileen
What a great combination, Japanese taste and grilling. In Louisiana the grilling season is almost all year and I get tired of slapping the same things over and over on the grill. I got this book because I love Japanese food and grilling and it does not disappoint.

Really, a cookbook is either good with inventive recipies or just plain boring. This book is good, with lots of photos and taste combinations I can't wait to try. I liked the book so much on reading I got a copy for my daughter and hus
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Ken Hilton
Must have in your cookbook library.
Yuki Shimmyo
Aug 31, 2011 Yuki Shimmyo marked it as to-read  ·  review of another edition
Recommended to Yuki Shimmyo by: gift from Riki Ito
Signed copy!
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