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Donabe: Classic and Modern Japanese Clay Pot Cooking

Moore, Naoko Takei, Connaughton, Kyle

Published by Ten Speed Press
ISBN 10: 1607746999 / ISBN 13: 9781607746997
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Bibliographic Details

Title: Donabe: Classic and Modern Japanese Clay Pot...

Publisher: Ten Speed Press

Binding: Hardcover

Book Condition: New


Num Pages: 328 pages, 100 photos. BIC Classification: 1FPJ; WBN. Category: (G) General (US: Trade). Dimension: 243 x 280 x 31. Weight in Grams: 1414. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781607746997

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Synopsis: 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 in Donabe--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.

About the Author: NAOKO TAKEI MOORE is a blogger and cooking instructor based in Los Angeles. She has a blog about home-style donabe cooking, is the owner of Toiro, and US representative of Nagatani-en, an authentic donabe and pottery producer. KYLE CONNAUGHTON is a professional chef, award-winning cookbook author, and culinary educator. In 2006, Connaughton joined Heston Blumenthal to open The Fat Duck Experimental Kitchen. He was a contributor and editor for  Modernist Cuisine by Nathan Myhrvold, and a co-writer/recipe developer for three of Heston Blumenthal's books.

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