{"product_id":"donabe-classic-and-modern-japanese-clay-pot-cooking-a-one-pot-cookbook-by-naoko-takei-moorespiral-bound","title":"Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eContents\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Preface xi \n\u003cbr\u003e Introduction 1 \n\u003cbr\u003e 1: Classic-Style Donabe 51 \n\u003cbr\u003e 2: Double-Lid Donabe Rice Cooker 93 \n\u003cbr\u003e 3: Donabe for Soup and Stew 139 \n\u003cbr\u003e 4: Donabe Steamer 177 \n\u003cbr\u003e 5: \n\u003ci\u003eTagine\u003c\/i\u003e-Style Donabe 213 \n\u003cbr\u003e 6: Donabe Smoker 247 \n\u003cbr\u003e 7: Dashi, Sauces, and Condiments 273 \n\u003cbr\u003e Glossary 288 \n\u003cbr\u003e Kitchen Tools 296 \n\u003cbr\u003e Resources 299 \n\u003cbr\u003e Acknowledgments 300 \n\u003cbr\u003e Index 302\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.;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--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Donabe represents so much more than simply cooking food. It's the creation of an experience that is completely unique, one that brings together the people you love in a moment that not only will satisfy your appetite, but nourishes your soul. This book will feed your spirit for years to come.\" \n\u003cbr\u003e-Morgan Spurlock, Filmmaker, Foodie \u0026amp; Donabe Enthusiast\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNAOKO TAKEI MOORE is a Japanese home-cooking expert who teaches cooking classes in Los Angeles, California. Her company, toiro kitchen, sells donabe and Japanese artisan products, with a mission of promoting donabe in the U.S. Visit her blog Happy Donabe Life at naokomoore.com. \n\u003cp\u003e\u003c\/p\u003eKYLE CONNAUGHTON began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city and continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C. This was followed by several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants. In 2006, Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the \"Modernist Cuisine\" series and a co-developer of the Culinary Science Bachelors Degree program for the Culinary Institute of America. Kyle is currently the owner-chef of Single Thread Farm-Restaurant-Inn, a 3 Michelin-starred restaurant.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA 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 \u003ci\u003edonabe.\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eJapanese clay pot ( \n\u003ci\u003edonabe\u003c\/i\u003e) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In \n\u003ci\u003eDonabe\u003c\/i\u003e, 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. \n\u003ci\u003eDonabe\u003c\/i\u003e also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use \n\u003ci\u003edonabe\u003c\/i\u003e in their own kitchens. Collectible, beautiful, and functional, \n\u003ci\u003edonabe\u003c\/i\u003e can easily be an essential part of your cooking repetory.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2015 pg. 102 (EAN 9781607746997, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/05\/2015 (EAN 9781607746997, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Moore, Naoko Takei\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 27, 2015\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Cooking|Methods|Special Appliances\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Clay pot cooking|Cooking, Japanese|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746997\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999437ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607746997\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46999796613251,"sku":"SP-9781607746997","price":47.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781607746997_spiral.png?v=1776825497","url":"https:\/\/sebink.com\/products\/donabe-classic-and-modern-japanese-clay-pot-cooking-a-one-pot-cookbook-by-naoko-takei-moorespiral-bound","provider":"Sebink","version":"1.0","type":"link"}