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Donabe : classic and modern Japanese clay pot cooking

Author: Naoko Takei Moore; Kyle Connaughton
Publisher: Berkeley : Ten Speed Press, [2015]
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"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  Read more...
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Naoko Takei Moore; Kyle Connaughton
ISBN: 9781607746997 1607746999
OCLC Number: 903284492
Description: xviii, 307 pages : color illustrations ; 24 cm
Contents: Classic-style donabe --
Double-lid donabe rice cooker : Kamado-san --
Donabe for soup and stew : miso-shiru nabe --
Tagine-style donabe : Fukkura-san --
Donabe steamer : mushi nabe.
Responsibility: Naoko Takei Moore, Kyle Connaughton ; photography by Eric Wolfinger.

Abstract:

"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"--
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