What’s the USP? Everything you every wanted to know about yakitori (Japanese-style skewered and grilled chicken) plus a whole lot more you didn’t even know you wanted to know.
Who’s the author? Matt Abergel is the skateboarding chef and owner of cult Hong Kong restaurant Yardbird that has helped put yakitori on the global culinary map. This is his first cookbook.
What does it look like? A crazy, but beautifully designed, mash-up of an art catalogue, lifestyle magazine and instruction manual. There’s artworks by Yardbird logo designer Evan Hecox; articles on the restaurant’s designer chairs and branded products that include Yardbird Vans skateboarding sneakers and a line of sake and a profile of Yardbird co-owner Lindsay Jang.
But the ‘meat’ (pun intended) of the book is a series of detailed step by step instructions and recipes for butchering a chicken ready for skewering (and that means really butchering the thing down to its last tiny constituent parts including the thyroid and gizzard) and every type of yakitori you can imagine from fillet and thigh to ventricle and soft knee bone.
Is it good bedtime reading? Settle in with a Horlicks and the 40-odd page introductory section with profiles, interviews and articles.
Will I have trouble finding ingredients? How good is your butcher? If you want to cook some of the more recherché recipes in the book like Thyroid skewers you’ll need to find one that will supply you whole chickens with head and organs intact. Good luck with that. You will also need to find a very good Asian grocer or specialist Japanese store for items such as Okinawan black sugar and Chinkiang black rice vinegar.
What’s the faff factor? Correctly butchering your whole chicken, should you be able to get hold of one, will take some practice and there’s a lot of fiddly skewering to be done. Some of the ‘smaller’ and ‘bigger’ dishes require a large number of ingredients and a fair amount of preparation.
How annoyingly vague are the recipes? Measurements are precise – no pinch of this or glug of that – and the methods are detailed and clear. The recipe for Chicken Katsu that is meant to appear on page 174 is however so vague that it has actually completely disappeared from the book.
How often will I cook from the book? Much of the food will be time-consuming to prepare so this is one for the weekend.
Killer recipes? Aside from the yakitori recipes, the chapter on ‘smaller’ snacking dishes includes mushroom salad with mizuna, watercress and wasabi and the ‘Yardbird Caesar’ that’s made with Chinese cabbage, mizuna and nori and a dressing that includes miso, roasted garlic and rice vinegar, while ‘bigger’ dishes include KFC (Korean fried cauliflower) and scotch egg with cabbage, tonkatsu sauce and Kewpie mayo.
What will I love? The sheer attention to detail, the elegant look and all the little extras like the cocktail and highball recipes and a staff Q&A profiling the people behind the restaurant. A lot of love, time and effort has obviously gone into the book making it a rewarding experience both to read and use in the kitchen.
What won’t I like? The full-page, black and white close-up photo of raw chicken skin on page 90 is both gnarly and vaguely obscene.
Should I buy it? If you are interested in Japanese cooking and want the definitive last word on yakitori or are just interested in what’s happening in the modern Hong Kong restaurant scene or just love a well put together cookbook then Chicken and Charcoal is well worth owning.
Suitable for: Professional chefs/Confident home cooks
Cookbook Review Rating: 4 Stars
Buy this book
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
Cook from this book
KFC (Korean Fried Cauliflower)
Eggplant Salad with Pickled Garlic and Ginger Tosazu