Yakitori is a time-honored Japanese technique of skewered chicken grilled over a charcoal fire, and you could say Matt Abergel is an authority on the subject. The Canadian skateboarder-turned-chef founded the restaurant Yardbird in Hong Kong and has been perfecting the craft of putting poultry to flame for the last nine years. Now, he's sharing his expertise with the world in Chicken and Charcoal. The James Beard-winning cookbook shares the surprising complexity behind the traditional method of cooking along with signature recipes, cocktails, and his secret to sourcing, butchering, and cooking the humble birds. Filled with vibrant photographs and hand-drawn images, its 240 pages are a visual feast for the eyes.
Width: 8.5" / Length: 11" / 240 pages.
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