A lavish book on Japanese clay-pot cooking, with beloved recipes and updates on classics, plus a narrative on the origins and history of comforting & restorative 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. Here, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes: Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired: Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All rich in flavour, simple to prepare, and fit for family and friends. Donabe also features recipes from big shot chefs David Kinch, Namae Shinobu, Cortney Burns and Nick Balla. Collectible.

Details
Hardcover / 328 pages
Published 27 October 2015