Chicken Genius: The Art of Toshi Sakamaki's Yakitori Cuisine
Product ID: 172589187
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With an introduction by Nobu Matsuhisa, Chicken Genius sets the standard in any language as a reference encyclopedia to this classic Japanese cuisine, for anyone interested in enjoying the ultimate chicken dishes In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoria, the best of the best. Chicken Genius is an art and lifestyle cookbook to be enjoyed in the kitchen or on your coffee table. With simple recipes from the restaurant as well as complete professional instructions and advanced techniques for butchering and skewering a chicken. The book's uniqueness and craft are part of what's captivated audiences―along with the book's select recipes and 300+ stunning full-color photos. Kanpai. Review: A Real Gem - Gorgeous important book. So many great recipes. Worth the wait. There is a reason why so many chefs love this book. That's how I heard about it. The book should be the first and only choice for anyone interested in AUTHENTIC YAKITORI. It is the first such book on real yakitori in the USA and the best book on yakitori even in Japanese. Trust me, I know. I love yakitori. BTW the broth recipe is incredible and the real Japanese taste. I always wondered how they make this. It is so different than Western techniques. The best book I found in Japan had unclear tiny photos. Also, I like that the recipes are in the back, just like many other cook books in Japan. Review: Sumptuous Inspiration - With elegance this book shows how the everyday can be revelatory. While daily we're pummeled with tips, tricks, advice and recipes, here is a respite and a refreshing advance on a worn-out trope. It's like watching a friend work magic in the kitchen--if that friend were a genius with chicken.
| Best Sellers Rank | #851,962 in Books ( See Top 100 in Books ) #10,198 in Food, Drink & Entertaining (Books) #37,466 in Biographies & Autobiographies (Books) |
| Customer Reviews | 4.0 out of 5 stars 55 Reviews |
B**N
A Real Gem
Gorgeous important book. So many great recipes. Worth the wait. There is a reason why so many chefs love this book. That's how I heard about it. The book should be the first and only choice for anyone interested in AUTHENTIC YAKITORI. It is the first such book on real yakitori in the USA and the best book on yakitori even in Japanese. Trust me, I know. I love yakitori. BTW the broth recipe is incredible and the real Japanese taste. I always wondered how they make this. It is so different than Western techniques. The best book I found in Japan had unclear tiny photos. Also, I like that the recipes are in the back, just like many other cook books in Japan.
E**G
Sumptuous Inspiration
With elegance this book shows how the everyday can be revelatory. While daily we're pummeled with tips, tricks, advice and recipes, here is a respite and a refreshing advance on a worn-out trope. It's like watching a friend work magic in the kitchen--if that friend were a genius with chicken.
J**E
A look into the mind of a master
sublime look into the mind of a modern japanese master at the top of his art
B**E
terrible cook book
this book is terrible do not buy it is a waste of money
H**N
A Yakitori Master Gets His Due
For those of us who have had the distinct privilege of feasting on Toshi’s delicious yakitori at his venerable L.A. restaurant, no book could adequately express his considerable skill, focus, and total commitment to his craft. My husband and I have been dining at Yakitori-Ya for 20+ years, about as long as we’ve been traveling regularly to Japan. The high quality and consistency of his yakitori (as well as other dishes) and his simple, straightforward yet uncompromising approach, always serve to remind me of Japan—as few other places in L.A. can. I hope this book will inspire others to visit Yakitori-Ya. I wish more young chefs would learn and experiment with yakitori. In my opinion, it’s the most delicious, healthy, and underrated Japanese style of cuisine.
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