Original: $24.95
-70%$24.95
$7.48The Story
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
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
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
