Donabe
Subtitle: classic and modern Japanese clay pot cooking
By: Naoko Takei Moore and Kyle Connaughton ; photography by Eric Wolfinger
Contributors: Connaughton, Kyle
Edition: First edition.
Published: 2015
Language: eng
Number of pages: 307
ISBN-13: 9781607746997
Subjects: Clay pot cooking; Japanese Cooking
Description: "A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as 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, one-vessel method of preparing food that utilizes a variety of techniques such as steaming, simmering, smoking, and pressure frying. As Japan's most beloved cookware, donabe is becoming increasingly popular in the US as the media discovers it and American home cooks and chefs become interested in authentic Japanese cooking. Donabe expert, Tokyo native, and Los Angeles cooking teacher Naoko Takei Moore, along with three-star Michelin chef Kyle Connaughton, have partnered to create the first English-language cookbook on donabe cooking. The traditional Japanese recipes inDonabe--from Yuzu Butter Cod and Ginger Pork Sukiyaki, to Crab Rice with Charred Scallion and Tat Soi--are rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as Suzanne Goin, David Chang, and Thomas Keller, all of whom utilize donabe in their own kitchens"--
Notes: Includes index.
Table of contents: title: Classic-style donabe; title: Double-lid donabe rice cooker : Kamado-san; title: Donabe for soup and stew : miso-shiru nabe; title: Tagine-style donabe : Fukkura-san; title: Donabe steamer : mushi nabe.