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Item Information       Summary     More Content     More by this author     Moore, Naoko Takei, author.     Subjects     Clay pot cooking.     Cooking, Japanese.     Browse Catalog     by author:      Moore, Naoko Takei, author.       by title:      Donabe [electronic r...         MARC Display

Donabe [electronic resource] : classic and modern Japanese clay pot cooking / Naoko Takei Moore and Kyle Connaughton ; photography by Eric Wolfinger. by Moore, Naoko Takei, author. Berkeley : Ten Speed Press, 2015. Subjects Clay pot cooking.   Cooking, Japanese. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=AD51593C-A5F9-4898-B3FB-CF85675A51A0 This title is available online; click here to access Electronic Resource http://samples.overdrive.com/?crid=ad51593c-a5f9-4898-b3fb-cf85675a51a0&.epub-sample.overdrive.com Electronic Resource http://images.contentreserve.com/ImageType-100/0111-1/{AD51593C-A5F9-4898-B3FB-CF85675A51A0}Img100.jpg ISBN:  9781607747000 (electronic bk.) 1607747006 (electronic bk.) Description:  1 online resource : color illustrations Contents:  Classic-style donabe -- Double-lid donabe rice cooker : Kamado-san -- Donabe for soup and stew : miso-shiru nabe -- Tagine-style donabe : Fukkura-san -- Donabe steamer : mushi nabe. Requests:  0 Summary:  "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"--   Copy/Holding information No Item Information

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