Donabe: Classic and Modern Japanese Clay Pot Cooking [a Cookbook] - Naoko Takei Moore - Naoko Takei Moore

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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.
Collectible, beautiful, and functional, donabe can easily be an essential part of your Cooking repetory..
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.
All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends.
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.
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.
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