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Donabe: Classic and Modern Japanese Clay Pot Cooking (Hardcover)

Naoko Takei Moore

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ISBN 10: 1607746999 / ISBN 13: 9781607746997
New Condition: New Hardcover
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Hardcover. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of preparing food that utilizes a variety of techniques such as steaming, .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 328 pages. 1.406. Bookseller Inventory # 9781607746997

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Bibliographic Details

Title: Donabe: Classic and Modern Japanese Clay Pot...

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

About the Author:

NAOKO TAKEI MOORE is a Japanese home-cooking expert who teaches cooking classes in Los Angeles, California. Her company, toiro kitchen, sells donabe and Japanese artisan products, with a mission of promoting donabe in the U.S. Visit her blog Happy Donabe Life at naokomoore.com. 

KYLE CONNAUGHTON is a chef, cookbook author, and culinary educator. He was head chef of research and development for Heston Blumenthal’s three-star Michelin restaurant The Fat Duck, contributor and editor for Modernist Cuisine by Nathan Myhrvold, and curriculum author for the Culinary Institute of America’s Culinary Science program. He is currently working on opening a farm/restaurant/inn in Healdsburg, California.

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