About the book:
Chicken is the world’s best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel’s passion for skateboarding, he reveals the magic behind the restaurant’s signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.
Publication Date: 2018
Size: 270 x 205mm
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.
‘How has a place devoted to the humblest of birds, the chicken, managed to become the most game- changing restaurant in Hong Kong? … The secret of Yardbird’s success begins with Abergel, a 31-year-old who treats chicken on a stick with as much respect as the finest toro.’ — foodandwine.com
‘The chef, Matt Abergel, also makes maybe the best corn puff. The kernels of the sweet corn tempura really pop in your mouth.’ — Daniel Boulud, GQ
‘The most often recommended restaurant in Hong Kong … some of the tastiest bites of my trip.’
— Mario Batali