Unbidan
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Donabe

Traditional and modern Japanese Clay Pot Cooking
ID 293767
Slug donabe-moore-naoko-takei
Contributors
Author : Moore, Naoko Takei
Author : Connaughton, Kyle
Author : Naoko Takei Moore
Author : Kyle Connaughton
Annotation
Description 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. <br></br><br></br>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.
Genres
Subjects
441 Basis kookboeken NUR
NSTC
Publisher Random House, Inc, Div of Bertelsmann AG
Imprint
Language eng
Page count 240
Duration
Publication date first 2015-10-26
Publication date latest 2015-10-26
Cover URL
Editions
  • ISBN: 9781607746997 (BB)

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