Chicken and Charcoal

This week, The James Beard Foundation announced the cookbook and media finalists and today’s book, Chicken and Charcoal: Yakitori, Yardbird, Hong Kong by Matt Abergel was named in the restaurant and professional category.  Known for their hard hitting international cuisine and restaurant titles, Phaidon publishes books that are inspiring and beautiful yet sometimes more complicated than the everyday cook can handle. While Chicken and Charcoal may seem complex due to its brilliant design and modern photography, it is deceivingly approachable.  Yakitori is one of the simplest, healthiest ways to cook chicken. At Yardbird in Hong Kong, Canadian chef Matt Abergel has taken yakitori to global fame. In this first comprehensive book devoted to yakitori, Abergel 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. Our  takes you inside this title and features the following 


Do not be afraid to light up the grill and tackle these recipes. In addition to various recipes for all parts of the humble bird, this title shares vegetable, rice and other dishes perfect to serve alone or beside some yakitori.  Special thanks to Phaidon for sharing the materials for our EYBD Preview as well as offering two copies of this revolutionary title in our giveaway below.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Congratulations to the publisher and author on the James Beard nomination and good luck to all the nominees. 

The publisher is offering  two copies of this book to EYB Members in the US, UK, CA and AU. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 18th, 2019.


Please note that if you are reading this far you can thank me now for not writing “what came first the chicken or the charcoal?” You are welcome. I’ll be here all night tip your waitstaff. 

Post a comment


  • Kristjudy  on  March 30, 2019

    Grilling breast

  • ravensfan  on  March 30, 2019

    Skewering: duck meatball (Kamo dango)

  • eileen2015  on  March 30, 2019

    Grilling breast

  • DarcyVaughn  on  March 30, 2019

    Brussels sprouts with black garlic sauce and garlic chips

  • jmay42066  on  March 30, 2019

    KFC (Korean fried cauliflower)

  • stpbcyld50  on  March 31, 2019

    I’d like to see how they do their onsen eggs!

  • kgmom  on  March 31, 2019

    I love the umami of miso, would love to try Grilling: green miso breast.

  • etcjm  on  March 31, 2019


  • lauriesk  on  March 31, 2019

    Cucumber salad with sesame, miso, and pine nuts

  • Zephyrness  on  March 31, 2019

    Cucumber salad with sesame, miso, and pine nuts

  • bopper  on  March 31, 2019

    Grilling: breast

  • maci234  on  March 31, 2019

    Grilling breast

  • rphdarla  on  March 31, 2019


  • thecharlah  on  March 31, 2019

    Seared yellowtail salad

  • kmn4  on  April 1, 2019

    Yardbird soup

  • JenjiRM  on  April 1, 2019

    Grilling: green miso breast

  • parnassus  on  April 1, 2019

    ume shiso thigh, and the butchering part

  • mhindle  on  April 1, 2019

    Mushroom dashi

  • Isis1981uk  on  April 1, 2019

    The Skewering: thigh, Tokyo onion (Negima)

  • lapsapchung  on  April 2, 2019

    B&S sauce

  • Veets  on  April 2, 2019

    Scotch egg with cabbage, tonkatsu sauce, and Kewpie mayo – I adore scotch eggs and these ones sound like they'll be a real treat!

  • Blackeyedsusans  on  April 2, 2019

    Brussels sprouts with black garlic sauce and garlic chips

  • uk2nl  on  April 4, 2019

    pickled fennel with yuzu

  • t.t  on  April 6, 2019

    Cucumber salad with sesame, miso, and pine nuts

  • antpantsii  on  April 6, 2019

    Cucumber salad with sesame miso and pine nuts, also.

  • jpv  on  April 6, 2019

    chicken and egg rice

  • LaurenE  on  April 6, 2019

    Seared yellowtail salad

  • virjeania  on  April 6, 2019

    Grilling: breast

  • elsid22  on  April 7, 2019

    duck meatball

  • dbielick  on  April 8, 2019

    Cucumber salad with sesame, miso, and pine nuts

  • sarahawker  on  April 8, 2019

    Yardbird soup

  • Amandaspamanda  on  April 12, 2019

    I would try the Grilling: breast recipe, but learning the skewering techniques will be very interesting as well!

  • BMeyer  on  April 12, 2019

    any chicken yakitori

  • sequoia55  on  April 13, 2019

    Brussels sprouts with black garlic sauce and garlic chips

  • Phizz_17  on  April 13, 2019

    Une saison chicken thigh

  • Dendav  on  April 13, 2019


  • PeavineBlues  on  April 13, 2019

    Cucumber salad

  • Livia  on  April 13, 2019

    Duck fried rice it has got to be

  • infotrop  on  April 13, 2019

    Mezcal mule

  • RickPearson54  on  April 15, 2019


  • kennethjohngilmour  on  April 16, 2019

    daikon and red shiso found page 130

  • CrystalLady  on  April 16, 2019

    Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

  • Sfgordon  on  April 17, 2019

    I want to try the Green miso pesto

  • rchesser  on  April 20, 2019

    Brussels sprouts with black garlic sauce and garlic chips

  • Jenamarie  on  April 21, 2019

    Cucumber salad with sesame, miso, and pine nuts

  • jenmatt  on  April 23, 2019

    Duck Meatball

  • EmilyR  on  April 24, 2019

    Mezcal mule

  • jayw  on  April 25, 2019

    Katsu Sando

  • HomespunHouse  on  April 26, 2019

    Cucumber salad with pine nuts

  • AnnaZed  on  April 29, 2019

    Grilling: breast

  • auntietina  on  May 1, 2019

    Fried chicken with garlic Kewpie mayo

  • Ishtar  on  May 1, 2019

    Yardbird Caesar

  • Teruska  on  May 3, 2019

    Red shiso vinegar ~ I am currently loving different vinegars in my cooking.

  • ella1912  on  May 4, 2019


  • Dannausc  on  May 6, 2019


  • saregama  on  May 7, 2019

    Brussels sprouts with black garlic sauce and garlic chips

  • popoff  on  May 8, 2019

    Mushroom dashi

  • lgroom  on  May 8, 2019

    pickled fennel with yuzu

  • Roosta  on  May 11, 2019

    Hakushu highball

  • mklittle  on  May 11, 2019

    Yum! What could be better than chicken and hot heat!

  • PeavineBlues  on  May 11, 2019

    tepanyaki chicken

  • Shelley.b  on  May 11, 2019

    Grilling breast

  • lbguerrant  on  May 11, 2019

    onsen egg!

  • edyenicole  on  May 12, 2019

    yard bird soup!

  • ennsee  on  May 13, 2019

    I'd make the Skewering: meatball (Tsukune)

  • fbrunetti  on  May 15, 2019

    wing tip (Tebasakinosaki)

  • cellenly  on  May 16, 2019

    Cucumber salad with sesame, miso, and pine nuts

  • TheBlackLodge  on  May 18, 2019

    Green miso breast

  • bookmark77  on  May 18, 2019

    Seared yellowtail salad

  • bookmark58  on  May 18, 2019


  • portkey  on  May 18, 2019

    Cucumber salad with sesame miso and pine nuts

  • silversand  on  May 18, 2019

    Lotus root chips

  • vickyallum84  on  May 18, 2019

    The Grilled Chicken Breast recipes

  • Sand9  on  May 18, 2019

    Duck Fried Rice x

  • bookmark31  on  May 18, 2019

    Grilling breast

  • sheridarby  on  May 18, 2019

    Seared yellowtail salad

  • paulbing  on  May 18, 2019


  • DimensionAEB  on  May 18, 2019

    I would like to make the seared yellowtail salad.

  • starzine  on  May 18, 2019

    Skewering: fillet (Sasami).

  • orchidlady01  on  May 19, 2019

    Crispy fried shallots

Seen anything interesting? Let us know & we'll share it!