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.
![Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]](http://www.omnibooks.me/cdn/shop/products/61mY5um5j7L_500x500.jpg?v=1689835557)
Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]
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Author: Naoko Takei Moore
Binding: Hardcover
ISBN: 9781607746997
Details:
Author: Naoko Takei Moore
Brand: Ten Speed Press
Color: Black
Edition: Illustrated
Binding: Hardcover
Number Of Pages: 328
Release Date: 27-10-2015
Part Number: 100 photos
Package Dimensions: 9.4 x 9.3 x 1.1 inches Languages: English
EAN: 9781607746997
