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Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
50,34 €
In stock
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
Chicken and Charcoal is the first cookbook from the cult-status yakitori restaurant Yardbird in Hong Kong. The book places chicken at the center and shows how simple grilling technique combined with precision and an understanding of ingredients can elevate one of the world’s most widely used proteins into a distinct gastronomic expression.
Yakitori is one of the most direct and gentle cooking methods for chicken, and in this book Matt Abergel walks through the entire process from selecting and breaking down the bird to skewering, grilling, and serving. The focus is on technique, temperature control, and respect for the ingredient, without the use of specialized equipment, making the methods accessible to both professionals and ambitious home cooks.
The book combines recipes with detailed explanations of sourcing, cuts, and grill work. The visual style is striking and draws references to Abergel’s background and inspiration, including skate culture, giving the book a distinctive graphic and personal touch.
Chicken and Charcoal is regarded as the first comprehensive English-language publication to delve deeply into yakitori as a craft and discipline, and serves as both a cookbook and a technical reference.
About the author
Matt Abergel is head chef and co-owner of Yardbird and Ronin in Hong Kong and is recognized as one of the leading international communicators of yakitori. He has previously worked at Masa in New York and Zuma in Hong Kong, and opened Yardbird in 2011, where the restaurant quickly gained international attention.
Specifications
Format hardback
Dimensions 270 × 205 mm
Number of pages 240
Language: English
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
Chicken and Charcoal is the first cookbook from the cult-status yakitori restaurant Yardbird in Hong Kong. The book places chicken at the center and shows how simple grilling technique combined with precision and an understanding of ingredients can elevate one of the world’s most widely used proteins into a distinct gastronomic expression.
Yakitori is one of the most direct and gentle cooking methods for chicken, and in this book Matt Abergel walks through the entire process from selecting and breaking down the bird to skewering, grilling, and serving. The focus is on technique, temperature control, and respect for the ingredient, without the use of specialized equipment, making the methods accessible to both professionals and ambitious home cooks.
The book combines recipes with detailed explanations of sourcing, cuts, and grill work. The visual style is striking and draws references to Abergel’s background and inspiration, including skate culture, giving the book a distinctive graphic and personal touch.
Chicken and Charcoal is regarded as the first comprehensive English-language publication to delve deeply into yakitori as a craft and discipline, and serves as both a cookbook and a technical reference.
About the author
Matt Abergel is head chef and co-owner of Yardbird and Ronin in Hong Kong and is recognized as one of the leading international communicators of yakitori. He has previously worked at Masa in New York and Zuma in Hong Kong, and opened Yardbird in 2011, where the restaurant quickly gained international attention.
Specifications
Format hardback
Dimensions 270 × 205 mm
Number of pages 240
Language: English
SKU: 10106252
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