In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue – the techniques, philosophy and historical roots.
Hardcover
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Summary
In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue – the techniques, philosophy and historical roots.
Description
In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue – the techniques, philosophy and historical roots.
He shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. From succulent skewered meats to marinated bulgogi bowls, there’s a whole host of delicious dishes, as well as complementary umami-rich sauces and sumptuous sides to be enjoyed.
Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. There are also guides on how to cut the meat, source your ingredients and, for an authentic experience, the best table grills to use that are simple, portable and so cheap that anyone can have a feast – anywhere.
The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime.
Chapters include:
Yakitori/grilled chicken
Yakiniku/grilled meat
Korean BBQ
Izakaya/bar snacks
About the Author
Jonas Cramby works as a freelance food writer and chronicler. His blog on the Swedish magazine Café has 20,000 unique readers every month. In 2009 hewas awarded the title Chronicler of the Year by Sweden’s magazines, and he has recently become the restaurant critic for Metro. His blog is often aboutAmerican food: he is a devoted lover of Taco after having travelled around in the States and looked inside kitchens to ask how they make their delicious food. Infact, Jonas loves Mex food so much that he has given his daughter the middle name Margarita.
In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue - the techniques, philosophy and historical roots. He shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. From succulent skewered meats to marinated bulgogi bowls, there's a whole host of delicious dishes, as well as complementary umami-rich sauces and sumptuous sides to be enjoyed. Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. There are also guides on how to cut the meat, source your ingredients and, for an authentic experience, the best table grills to use that are simple, portable and so cheap that anyone can have a feast - anywhere. The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime. Chapters include: Yakitori/grilled chicken Yakiniku/grilled meat Korean BBQ Izakaya/bar snacks
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