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 the live-fire cooking we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, delicious, versatile marinades and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, roasted tomatoes, and whole chicken, as well as authentic favorites like yakitori, yaki onigiri, and whole salt-grilled fish. Whether you use charcoal or gas, are a grilling newbie or disciple, we guarantee you will love dishes like miso-marinated spare ribs, garlic-soy sauce porterhouse, crispy chicken wings, yuzu-chili scallops, and soy sauce-and-lemon grilled eggplant. Ono and Salat include menu suggestions for sophisticated entertaining as well as quick-grilling choices for healthy weekday meals, plus a slew of fast, delectable sides that pair perfectly with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries; when you taste the incredible dishes in The Japanese Grill , both contemporary and traditional, you’ll become a believer, too.
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講解串燒的書。對技巧、用具、食材和曆史的講解很通俗易懂。書裏有很多美味的菜譜，值得收藏。作者對每一個菜譜都有故事和評價，感覺是一本很用心的書。每次翻開來看都覺得很餓很餓。
评分講解串燒的書。對技巧、用具、食材和曆史的講解很通俗易懂。書裏有很多美味的菜譜，值得收藏。作者對每一個菜譜都有故事和評價，感覺是一本很用心的書。每次翻開來看都覺得很餓很餓。
评分講解串燒的書。對技巧、用具、食材和曆史的講解很通俗易懂。書裏有很多美味的菜譜，值得收藏。作者對每一個菜譜都有故事和評價，感覺是一本很用心的書。每次翻開來看都覺得很餓很餓。
评分講解串燒的書。對技巧、用具、食材和曆史的講解很通俗易懂。書裏有很多美味的菜譜，值得收藏。作者對每一個菜譜都有故事和評價，感覺是一本很用心的書。每次翻開來看都覺得很餓很餓。
评分講解串燒的書。對技巧、用具、食材和曆史的講解很通俗易懂。書裏有很多美味的菜譜，值得收藏。作者對每一個菜譜都有故事和評價，感覺是一本很用心的書。每次翻開來看都覺得很餓很餓。
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