Donabe

<b>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 <i>donabe.</i></b> <br><br>Japanese clay pot (<i>donabe</i>) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In <i>Donabe</i>, 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. <i>Donabe</i> also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use <i>donabe</i> in their own kitchens. Collectible, beautiful, and functional, <i>donabe</i> can easily be an essential part of your cooking repetory.