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Chicken and Charcoal: Yakitori, Yardbird, Hong Kong, by Matt Abergel
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Review
"Since it opened in 2011, there's no question that Yardbird has earned itself a cult following not just in Hong Kong, but around the world. It's not hard to see why. The vibe is good, the drinks are always flowing, the food is deliciously simple and always prepared with respect - for both the ingredients and for the art of 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... Chicken and Charcoal, the first ever book about Yardbird (Hong Kong)[...] delves into the restaurant's journey from humble beginnings to the culinary phenomenon it is today. It includes everything from a step-by-step guide to Abergel's grilling techniques, recipes for their signature cocktails, as well as chapters that explain the art of sourcing and butchering... With high praise coming from all corners [...] the restaurant's influence is undeniable, and Chicken and Charcoal perfectly captures the soul of this buzzing Hong Kong hotspot."—AsiaTatler.com"Matt Abergel, of Hong Kong restaurant Yardbird, has joined the ranks of chef-authors Ferran Adrià, René Redzepi, Andre Chiang and Magnus Nilsson with the publication of his first book of recipes by Phaidon. The company is one of the world's most prestigious high-end cookbook publishers, and being published by Phaidon is an accolade for any chef."—SCMP.com (South China Morning Post)"Since opening in Hong Kong's Soho district in 2011, Yardbird's "beak-to-tail" approach to charcoal-grilled chicken and Japanese-inspired cocktails to match has earned it plaudits from the likes of Asia's 50 Best Restaurants as well as a reputation for lengthy customer waiting times... Chicken and Charcoal is [...] the first comprehensive book about yakitori to be published in English."—BK.Asia-City.com (Thailand)"Much more than a cookbook, Chicken and Charcoal also explores the team's passions and collaborations with artists, designers, illustrators, and brands such as Vans, Carhartt WIP, and Stussy. With its own unique style and strong visual references by artist Evan Hecox, the book reveals the magic behind the restaurant's food and drinks as well as the story of where Yardbird, Hong Kong started, how it grew, and where it is today."—The Nation online (Thailand)"Matt Abergel has always loved chicken. The Vancouverite skateboarder-turned 'anti-cool' co-founder of Yardbird (Hong Kong's hottest chicken joint) has an almost spiritual connection with the humble bird... A new cookbook published by Phaidon documents Abergel's rise to cross-continental finger-lickin' fame, and treats us to behind-the-scenes workings, recipes and charcoal cookery tricks... The tome is a sensory joy. Complete with functional, graphic depictions of butchery, alongside elegant food photography of Yardbird (Hong Kong)'s modern classics, and notes from the 'under-designed' restaurant interiors, we discover hidden depths to the Yakitori cookery technique Abergel specialises in... The equally flavourful graphic identity is the work of longtime Yardbird collaborator (and fellow skateboard enthusiast) Evan Hecox. His understated, tattoo-like sketches and diagrams are imbued with youth-cultural motifs, and his collages of Hong Kong (Hong Kong) help to make Chicken and Charcoal more than just a recipe book, but a snapshot of a culinary moment, that defies cultures, backgrounds and tastes. We challenge you not to be delighted."—Wallpaper.com
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About the Author
Matt Abergel, an authority on yakitori chicken, is the head chef of Hong Kong-based restaurants Yardbird and Ronin. Having worked at Masayoshi Takayama's Masa in New York and at Hong Kong's Zuma, Abergel opened Yardbird in Hong Kong in 2011. He plans to open a yakitori restaurant in Los Angeles in 2019.
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Product details
Hardcover: 240 pages
Publisher: Phaidon Press (November 1, 2018)
Language: English
ISBN-10: 0714876453
ISBN-13: 978-0714876450
Product Dimensions:
8.5 x 1.1 x 11 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#11,546 in Books (See Top 100 in Books)
You know when you find that special cookbook, that feeling like you just uncovered buried treasure?This book is very special. It is not just a cookbook. It is a yearbook, a collection of knowledge, a guide. From theoment I opened the cover I knew this would be "one of those books".I've a number of books on yakitori, but this one goes the distance. It takes the reader through a beautifully and detailed tour of yakitori, from how to properly butcher a chicken for yakitori (a perfectly illustrated guide, painstakingly detailed!), to the process, a very complete menu of items, how to cook each yakitori. This is the most complete and thorough book on yakitori I've ever seen.The book also covers the restaurant, Yardbird, the founders, and the staff in such a way that you really feel like you're a part of it all. It is very entertaining and the staff and founders of Yardbird must be very proud of this book.I am grateful beyond words to all who made this book possible. The secrets of yakitori are all here, from butchering, to skewering, to an abundance of recipes that all look amazing. It is to my knowledge the most complete compendium on yakitori available. The information is very accessible, orderly to a fault, and the love that went into this book is obvious from the moment you crack the cover. Everything is covered in great detail.What a book!! It's a must have if you're even just casually interested in yakitori. Come for the information, stay for the entertainment, this book delivers!
pretty good book, lots of pictures in butchering section...however, should use more arrows and directional arrows rather than word explanation for the butchering section. for instance it says "locate the joint of the upper thigh where the oyster is attached"This isn't good direction. That's pretty much assuming the customer already knows wtf the oyster looks like. Certain specialty cuts like inner thigh should have more direction, so in this instance I believe it can be improved.The skewering section in my opinion shows better, more useful direction...however certain instructions like how to skewer the tail are very poor.Does not mention orientation of the tail, or direction, and says to cut 45 degree angle.
The recepies in the book are so easy well I just tried the a few really basic and easy ones but what I cooked my family loved.
This is a very interesting book, the first part is a history of the Yardbird and their philosophy about cooking and food, then comes what most people are looking for the receipies and how to make the Yakitori. There are quite a few different types of Yakitori and how to make the different pieces, along with some other receipies from Yardbird.Book is well written and illustrated.Very good choice to add to your collection, worth the price of admission.
What a surprise! I raise poultry and game on a small farm (we eat what we grow) This has great illustrations for breaking down a bird and using every single part - way beyond anything I have seen. River Cottage Smiver Kotage.. this is an essential book for poultry and show how you can turn your own birds or even a cheap 3 dollar game hen into several decadent meals. outstanding.
If you like yakitori food and cook at home, buy this book.
Great book fun restuarant fun recipesI will enjoy
I’ve been looking forward to reading this and to that end I’m ecstatic it came in however the book it self is damaged the front and back cover are worn and dented
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