Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

by Matt Abergel

from the publisher

The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

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.

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Recommended by

Chris Bulow

Pig enthusiast

A restaurant set not far from sea-front in Hong Kong, that takes Zen-master level yakitori skills and explains this skill in words and photos and drawings of exquisite detail, for anyone to follow; whether you’ll be able to easily master the complex breakdown of a whole chicken carcass anytime soon is debatable but the whole vibe here is of “wasting nothing, using everything” available from the “triple yellow chickens”, including legs, cartilage and tendons whilst producing some of the most mouth watering skewers of food in the whole damn world. If you don’t want to eat every single dish shown here, you should check out your pulse now — just in case — as you may actually already be dead. Fire up the Konro or stove-top grill and give your partner (or family or house-mates), some of the tastiest chicken ever.