"From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must and I mean must own it. Your grill library won't be complete without it."- James Oseland, editor in chief of "Saveur" and author of "Cradle of Flavor". "A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art." - Steven Raichlen, author of "Planet Barbecue" and host of "Primal Grill" on PBS. "Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can't execute. This book should get a serious workout on kitchen counters around the country. I love it!" - Andrew Zimmern.

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. Visit www.matsurinyc.com HARRIS SALAT’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.