The art of baking
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Description
Book Introduction
How to cook what ingredients? That's the skill.
The best seasoning, the scent of charcoal, is imparted with that technique.
In Western cuisine, grilling is mostly done indirectly using a frying pan or oven, but charcoal grilling is direct grilling without using a frying pan.
When frying, you will most likely use some type of oil. Using oil will add flavor to the food and leave a lasting taste in your mouth even after you finish eating.
In contrast, charcoal grilling does not use any oil, and the smoky flavor created by the oil dripping from the ingredients onto the charcoal serves as a seasoning to create a delicious grilled dish.
This book explains the charcoal grilling technique, which has relied on senses and experience, in an easy-to-understand way using photos and figures based on the long experience of a skilled chef.
In addition to the basic knowledge required for charcoal grilling, the book provides detailed explanations of the techniques for grilling various ingredients such as seafood and meat over charcoal, along with vivid process photos. In particular, it fully conveys the charm of charcoal grilling by dedicating an entire page to each ingredient to vividly show the freshly grilled ingredient.
Additionally, the most important fire level for charcoal grilling is divided into 10 levels from very low to very high to make it easier to understand.
The best seasoning, the scent of charcoal, is imparted with that technique.
In Western cuisine, grilling is mostly done indirectly using a frying pan or oven, but charcoal grilling is direct grilling without using a frying pan.
When frying, you will most likely use some type of oil. Using oil will add flavor to the food and leave a lasting taste in your mouth even after you finish eating.
In contrast, charcoal grilling does not use any oil, and the smoky flavor created by the oil dripping from the ingredients onto the charcoal serves as a seasoning to create a delicious grilled dish.
This book explains the charcoal grilling technique, which has relied on senses and experience, in an easy-to-understand way using photos and figures based on the long experience of a skilled chef.
In addition to the basic knowledge required for charcoal grilling, the book provides detailed explanations of the techniques for grilling various ingredients such as seafood and meat over charcoal, along with vivid process photos. In particular, it fully conveys the charm of charcoal grilling by dedicating an entire page to each ingredient to vividly show the freshly grilled ingredient.
Additionally, the most important fire level for charcoal grilling is divided into 10 levels from very low to very high to make it easier to understand.
- You can preview some of the book's contents.
Preview
index
● The scent of charcoal is the best seasoning ● Related terms ● Note
Part 1.
Basic baking techniques
Skills for preparing ingredients_Fish / Skills for making seasoning / Skills for handling charcoal / Tools needed for charcoal grilling /
Basic techniques for salt-grilled sea bass / Basic techniques for yuanyaki - tuna / Techniques for preparing ingredients - sirloin /
Basic techniques for salt-grilled meat (without resting)_ Sirloin / Basic techniques for salt-grilled meat (without resting)_ Sirloin /
A Scientific Analysis of the Allure of Charcoal
Part 2.
seafood
Skipjack tuna / Conger eel I / Conger eel II / Hairtail / Mackerel / Skewers I / Skewers II / Black rockfish / Spiny lobster / Gizzard shad / Flatfish I / Flatfish II / Flatfish III / Japanese prawn / Pufferfish I / Pufferfish II / Conger eel / Puffer milt / Golden eye bream / Mackerel I / Mackerel II / Tile bream I / Tile bream II / Tile bream III / Sweetfish I / Sweetfish II / Soft-shelled turtle / Eel I / Eel II / Horse mackerel / Abalone / Grayling / Red sea bream I / Red sea bream II / Red shad / Tuna belly / White squid
Part 3.
Meat and vegetables
Beef leg I / Beef leg II / Beef sirloin (red meat variety) / Beef tenderloin / Beef rump
Pork neck
duck breast
Chicken breast (suruga shamo) / chicken leg (suruga shamo) / chicken leg
bamboo shoots
Part 1.
Basic baking techniques
Skills for preparing ingredients_Fish / Skills for making seasoning / Skills for handling charcoal / Tools needed for charcoal grilling /
Basic techniques for salt-grilled sea bass / Basic techniques for yuanyaki - tuna / Techniques for preparing ingredients - sirloin /
Basic techniques for salt-grilled meat (without resting)_ Sirloin / Basic techniques for salt-grilled meat (without resting)_ Sirloin /
A Scientific Analysis of the Allure of Charcoal
Part 2.
seafood
Skipjack tuna / Conger eel I / Conger eel II / Hairtail / Mackerel / Skewers I / Skewers II / Black rockfish / Spiny lobster / Gizzard shad / Flatfish I / Flatfish II / Flatfish III / Japanese prawn / Pufferfish I / Pufferfish II / Conger eel / Puffer milt / Golden eye bream / Mackerel I / Mackerel II / Tile bream I / Tile bream II / Tile bream III / Sweetfish I / Sweetfish II / Soft-shelled turtle / Eel I / Eel II / Horse mackerel / Abalone / Grayling / Red sea bream I / Red sea bream II / Red shad / Tuna belly / White squid
Part 3.
Meat and vegetables
Beef leg I / Beef leg II / Beef sirloin (red meat variety) / Beef tenderloin / Beef rump
Pork neck
duck breast
Chicken breast (suruga shamo) / chicken leg (suruga shamo) / chicken leg
bamboo shoots
Detailed image
Publisher's Review
Charcoal grilling techniques from a Michelin 3-star expert
This book is divided into three parts, first [Part 1.
[Basic Grilling Techniques] explains the basics of charcoal grilling, including techniques for preparing ingredients and skewering them, techniques for making seasoning, basic knowledge of charcoal and techniques for lighting a fire, and techniques for preparing a brazier.
In addition, it provides the basic techniques for representative charcoal grilling such as Yuan-yaki, salt-grilled, and seasoned grilled food, as well as special know-how that is good to know at each stage, and even the scientific knowledge contained within it through 'The Science of Grilling'.
The Science of Baking, Part 1.
The last part, 'Scientific Analysis of the Charm of Charcoal Fire', was written separately by an expert with a doctorate in agricultural science, so although it contains some rather dry content, it will be of great help to read it because it scientifically explains why it should be done that way.
[Part 2 Seafood] introduces grilling techniques suitable for each type of seafood, such as hairtail, pufferfish, and red sea bream. It also covers grilled eel and salt-grilled sweetfish, which are signature menu items of the Michelin-starred Japanese restaurant 'Ginza Koju'.
Also, in [Part 3 Meat and Vegetables], the grilling techniques for different cuts of beef, such as sirloin, tenderloin, and rump, as well as grilling techniques for various ingredients, such as pork, duck, chicken, and bamboo shoots, were introduced.
Charcoal grilling is a simple dish, but the technique is very difficult.
Perhaps it is more difficult because it is simple.
I hope that through this one book, you will learn the secrets of charcoal grilling, which has a unique aroma, a crispy and savory taste, a soft texture, and is also good for your health.
This book is divided into three parts, first [Part 1.
[Basic Grilling Techniques] explains the basics of charcoal grilling, including techniques for preparing ingredients and skewering them, techniques for making seasoning, basic knowledge of charcoal and techniques for lighting a fire, and techniques for preparing a brazier.
In addition, it provides the basic techniques for representative charcoal grilling such as Yuan-yaki, salt-grilled, and seasoned grilled food, as well as special know-how that is good to know at each stage, and even the scientific knowledge contained within it through 'The Science of Grilling'.
The Science of Baking, Part 1.
The last part, 'Scientific Analysis of the Charm of Charcoal Fire', was written separately by an expert with a doctorate in agricultural science, so although it contains some rather dry content, it will be of great help to read it because it scientifically explains why it should be done that way.
[Part 2 Seafood] introduces grilling techniques suitable for each type of seafood, such as hairtail, pufferfish, and red sea bream. It also covers grilled eel and salt-grilled sweetfish, which are signature menu items of the Michelin-starred Japanese restaurant 'Ginza Koju'.
Also, in [Part 3 Meat and Vegetables], the grilling techniques for different cuts of beef, such as sirloin, tenderloin, and rump, as well as grilling techniques for various ingredients, such as pork, duck, chicken, and bamboo shoots, were introduced.
Charcoal grilling is a simple dish, but the technique is very difficult.
Perhaps it is more difficult because it is simple.
I hope that through this one book, you will learn the secrets of charcoal grilling, which has a unique aroma, a crispy and savory taste, a soft texture, and is also good for your health.
GOODS SPECIFICS
- Date of publication: June 10, 2017
- Page count, weight, size: 184 pages | 618g | 190*257*12mm
- ISBN13: 9788971905906
- ISBN10: 8971905905
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