Donabe - Traditional and Modern Japanese Clay Pot Cooking
|Author:||Naoko Takei Moore|
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, 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. In "Donabe," Tokyo native and "donabe "professional Naoko Moore andchef Kyle Connaughton, former head chef ofthree 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."