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Yakitori: Techniques & Variations of 11 Yakitori Joints

93211

Even if you can't read Japanese, the illustrations in this book are both educational and enjoyable for anybody who is interested in learning more about yakitori (traditionally different parts of chicken on skewers). This book explores the history of yakitori, chicken breeds, types of charcoal (namely binchotan), butchering of chicken and different variations of yakitori from traditional to modern yakitori joints in Japan. The photographs of over 200 different types of skewers demonstrate the techniques and skills of these experienced chefs. A must-have book for anybody trying to master yakitori.

大繁盛のやきとり店11店の串、全200本以上を収載。丸鶏の解体や串打ちの基本技術をカラー写真つきで詳説。

Specifications

Paperback: 209 pages
Publisher:柴田書店 Shibata Shoten (2008/08)
Language: Japanese, 日本語
Product Dimensions: 10" x 8 1/4" x 3/4"


Collections: All Non-Food, Welcome!

Category: Books