In Korean BBQ and Japanese Grills Jonas Cramby explores recipes of Korean and Japanese barbecue - its techniques, philosophy and historical roots. He shares his favourite recipes which include, amongst others, yakitori, yakiniku and izakaya-style classics. He also outlines how to perfectly ferment kimchi, how to grill indoors without choking and how to chill a refreshing lager without it turning to ice. Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. Jonas suggests [Read more...]
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