Harris Salat – författare

Join the bestselling authors of Japanese Soul Cooking for a fun, passionate dive into modern Japanese comfort cooking, with over 100 achievable recipes.These authentic Japanese recipes are fast enough for easy weeknight meals, elegant enough for special weekend dinners. And the best part? They’re dishes anyone can knock out.Think soul-satisfying miso soup, toothsome soba noodles, broiled fish three ways, and vegetables steeped in fragrant umami seasonings. And also Japanese-style sandwiches, beautiful salads, miso flat iron steak, wagyu burgers, and the best fried chicken on planet Earth (promise).In Japanese Comfort Cooking, celebrated chef Tadashi Ono and James Beard Award–nominated food writer Harris Salat show you why traditional miso, soy sauce, and sake producers are your BFFs in the kitchen (spoiler alert: they do the flavor heavy-lifting, making cooking fast); how to create healthy meals the Japanese way; and how to ace the “refrigerator test”— conjuring a quick, tasty Japanese dish with whatever’s on hand. They also include 100 recipes and helpful advice for:All-purpose miso soups like Chilled Heirloom Tomato and Silken Tofu Miso Soup—plus a guide on how to make dozens more magical miso combinations. Nutritious weeknight meals that come together in under 30 minutes, like Next-Level Karaage and Sauteed Bronzini with Yuzu Brown Butter. Classic and modern twists on Japanese sandwiches like Pork Katsu, Tori Nanban, and Wagyu for on-the-go lunches and picnics. With surprising stories behind the dishes, plus tips, accessible recipes, and step-by-step photographic guides, Japanese Comfort Cooking shows you how this cuisine can be both quick and easy to cook, and so deeply satisfying.

American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.  Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.  Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

From the Trade Paperback edition.

Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they''re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.From the Trade Paperback edition.

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. "A wonderfully talented chef." --Chef Eric RipertReviews"Noodle fans with a stocked pantry will find plenty to slurp about."—Publishers WeeklyFrom the Trade Paperback edition.