Robata
Product ID: 78638441
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Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes. Review: Man will es nicht mehr aus den Händen legen. - Das Buch hat mich total fasziniert. Ich konnte es nicht mehr liegen lassen. Ich habe angefangen nach einem Robata Grill zu surfen und noch mehr fantastische Bilder gefunden, wonach mir das Wasser im Munde zusammen lief. Was für eine Inspiration. Danke! Review: Robata, japanese home grill - Un libro un pò insolito sulla cucina giapponese di casa, vale la pena. Le foto sono belle e lo styling curato.
| Best Sellers Rank | #1,624,518 in Books ( See Top 100 in Books ) #12,366 in Food, Drink & Entertaining (Books) |
| Customer Reviews | 4.6 out of 5 stars 195 Reviews |
A**E
Man will es nicht mehr aus den Händen legen.
Das Buch hat mich total fasziniert. Ich konnte es nicht mehr liegen lassen. Ich habe angefangen nach einem Robata Grill zu surfen und noch mehr fantastische Bilder gefunden, wonach mir das Wasser im Munde zusammen lief. Was für eine Inspiration. Danke!
C**N
Robata, japanese home grill
Un libro un pò insolito sulla cucina giapponese di casa, vale la pena. Le foto sono belle e lo styling curato.
F**A
bueno
perfe
P**R
Magical Cooking secrets revealed
Occasionally I have eaten at some smaller Japanese restaurants and had a type of teriyaki that defies the mass produced sauce at the other places; namely, the good stuff is not overly thick nor heavy handed with salt, garlic and ginger. It’s almost impossible to find an online recipe that doesn’t go nuts with the garlic and ginger, either. The recipes in this book are balanced and have that cleaner taste I was looking for. I’ve made many items from this cookbook and we love them all, particularly the chicken and salmon recipes. This is one of those cookbooks where you feel that the author has revealed too much of the true secrets of cooking! And there are some real secrets here that I apply now every time I cook chicken and seafood, regardless of the cuisine. I say that those who rated it poorly, it’s not that it’s a bad cookbook at all; it’s that (in those instances) she’s thrown her pearls to swine. I own both the hard back and a Kindle version, in case I need to reference it at a store or when visiting a friend.
A**R
Nice
Nice book
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