Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

This is an excellent book which covers all aspects of preparation (including the chicken carcass), cooking, seasoning, and recipes. This is all you need to be able to learn and make top-level restaurant class yakitori. I've also been a few times to their restaurant in Hong Kong - well worth a visit.

Like a new

smacked full of flavour, vibrant pics and easy to follow recipes

Beautiful and inspirational

Presume it’s there first book 1/4 of the book seems to be dedicated to the restaurant and the staff . Never knew you could cut a chicken up into so many pieces. (Very interesting ) have done some of the recipes , would have liked more recipes in the book .

I had such high hopes for this book but unfortunately it completely missed the mark for me. From a restaurant that focuses on simplicity and letting the ingredients do the talking, for some reason the author has decided to fill the majority of the book with unnecessary brand endorsements and hipster lifestyle fodder. Don't get me wrong I love their restaurant and while there are a handful of good recipes in here the book is not really a cookbook, it is a coffee table picture book with a few recipes thrown in. The section on the variety of Yakitori and it's cooking process is so painfully unnecessarily dragged out it feels like they ran out of ideas. A simple before and after photo of each piece would have been plenty. It's such a shame as it could of had so much potential if they'd just focused on the food but instead they decided to fill it with a load of unnecessary waffle which ruins the entire experience.

Libro muy didáctico, claro y aplicable, en mi top 3 de mejores libros de cocina.

This is a masterpiece. Recipes, business, art. Amazing work.

Hands down the best book out there regarding yakitori. One of the most exciting parts for example are the over 80 steps of butchering the chicken correctly, shown in very detailed pictures. A must have for every aspiring chef or home griller.

Amazing book. As per Phaidon standards, the photos are stunning. There is a nice little background story about the chef and how Yardbird came to be. The practical part of the book starts with a chicken butchering step by step, which of course is very useful, as that is what you will be threading onto sticks and be obsessively watching as it cooks on your newly purchased charcoal grill. The sections that really stood out to me though would have to be the small and large plates, which had many plates that had nothing to do with chicken. The salads seem light and flavorful and the food playful and pleasurable to eat. I actually made one of the salads and it exceeded my expectations. If all of the food in this book is as good as that salad it is going to be a yakitori filled summer this year!!

Great book, packaged and cared for well for transit.