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> <p/>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.