Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]

"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"--
A blogger and cooking instructor showcases classic and modern one-vessel recipes that can be prepared in a Japanese clay pot including Yuzu Butter Cod, Ginger Pork Sukiyaki, Crab Rice with Charred Scallion and Tat Soi.
Collects recipes for authentic Japanese clay-pot cooking, which utilizes such cooking techniques as steaming, simmering, smoking, and pressure frying, including yuzu butter cod, ginger pork sukiyaki, and crab rice with charred scallion and tat soi.
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 ofdonabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of cooking used for rice cooking, steaming, simmering, or even smoking. 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. InDonabe, Tokyo native and donabe professional Naoko Moore and chef Kyle Connaughton, former head chef of three Michelin starred restaurant The Fat Duck, present both Japanese home-style dishes, such as Salmon & Hijiki Rice and Sake Lovers’ Ginger Pork Sukiyaki, and chef-style, California-inspired dishes including Crab Rice with Charred Scallion and Tat Soi—all rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as David Kinch, Namae Shinobu, Cortney Burns, and Nick Balla, all of whom utilize donabe in their own kitchens.