Chicken And Charcoal
Japanese food lovers rejoice. Matt Abergel of Yardbird launches Chicken and Charcoal, his first cookbook that delves into the restaurantīs journey from humble beginnings to the culinary phenomenon it is today. The chef puts the spotlight on Yakitori, the time-honoured Japanese cooking technique in which chicken skewers are grilled over binchotan charcoal and enjoyed with an ice cold beer, sake or cocktail. The book reveals the magic behind the restaurantīs signature recipes, it includes everything from a step-by-step guide to Abergelīs grilling techniques, recipes for their signature cocktails, as well as chapters that explain the art of sourcing and butchering.