Read Donabe: Classic and Modern Japanese Clay Pot Cooking Online Free - 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 method for preparing both dramatic and comforting one-pot meals. 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. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. 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. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
|Title||:||Donabe: Classic and Modern Japanese Clay Pot Cooking|
|Number of Pages||:||328 pages|
August 17, 2017
So real talk, this the best cookbook that I've read in a long time. I got this book because I love Japanese food, but I've never cooked it myself. This book made me want to, immediately.
The recipes are divided by technique/type of pot. There's an intro, a section of how to use the pots, how it's...
June 02, 2015
From Netgalley for Review
Traditional Japanese cooking is one of my great loves, there is something very welcoming and comforting about eating out of a communal clay pot...perhaps this is where my great love of clay teapots originated. I can't help myself, anytime a food utensil is listed as needi...
November 08, 2015
“Donabe is a Japanese traditional earthen cookware. It’s designed to be used over a gas or open flame. Over its long history donabe has become an important part of Japanese cuisine and it’s these vessels.”
There is a section on how to season and care for Donabe. Cooking safety. How to use the book...
November 09, 2015
I could live in a donabe (Japanese for “clay pot”), the vessel from which I’ve had some of the best food I’ve ever eaten. When I discovered Donabe: Classic and Modern Japanese Clay Pot Cooking was soon to be released, it took me back to my favorite noodle joint: Menkui Tei (NYC). Sure, virtually...
February 16, 2017
I got a donabe pot for Christmas, but despite being half Japanese, I had no idea how to use it. I have to adapt some recipes due to Curt's allergies, but now I want 2 other kinds of donabe pots!
Well written, easy to follow directions.
October 15, 2017
Eh. I got a clay pot as a wedding gift and was hoping this book would give me some ideas on how to use and freestyle. But most recipes are meat, meat, meat.
September 11, 2017
Love this ... not that I can afford $400 for a real DOnabe :-)
February 21, 2017
November 25, 2016
Still need to try the recipes and will update this review as I try them, but right off, the recipes sound delicious, I'm bummed that I don't have a like 500 dollars to buy every type of donabe available (the rice cooker donabe, the steamer donabe, the soup & stew donabe, the list goes on), an...
May 07, 2016
Like most non-Japanese people, I do not own a donabe. After reading the introduction which waxes lyrically about how good the food is, describing its place in a household, the process of actually making the pot (almost step by step, firing temperatures are given!), I certainly would like to have...