(autographed copy by Naoko Moore)
Donabe (Japanese clay pot) is Japan's beloved everyday cookware and is the perfect expression of Japanese home cooking. Gorgeously and lavishly photographed, Donabe highlights authentic Japanese Donabe cooking, with beloved recipes and updated classics that showcase the beauty and versatility of these traditional kitchen tools. Donabe cooking has been refined over centuries into a multifaceted and simple, one-vessel method of cooking that can be used for rice cooking, simmering, steaming, or even smoking. In Donabe, Tokyo native and donabe professional Naoko Moore presents a wide array of Japanese home-style dishes, such as Peel-and-Eat Shrimp with Green Tea and Shochu and Sake Lovers’ Ginger Pork Sukiyaki, along with all the intriguing stories, useful information and tips about donabe. DONABE represents Naoko’s passion, experience, and knowledge about donabe and donabe cooking. This book also includes several chef-style California- inspired dishes including Crab Rice with Charred Scallion and Tat Soi – all rich in flavor and simple to prepare, by a noted chef Kyle Connaughton. The book also features non-traditional recipes from luminary chefs such as David Kinch, Josef Centeno, Namae Shinobu, Cortney Burns, and Nick Balla, all of whom utilize donabe in their own kitchens.
The cookbook features recipes for the following donabe products:
NAOKO TAKEI MOORE is a donabe and Japanese home-cooking expert. She is the owner of TOIRO, a unique shop specialized in donabe and Japanese artisan products based in Los Angeles (also online shop: toirokitchen.com). Her company is also the US representative and distributor of Nagatani-en, an artisan donabe producer since 1832 from Iga, Japan. Her mission is to promote healthy Japanese donabe cooking and lifestyle to people outside of Japan.
KYLE CONNAUGHTON is a chef, cookbook author, and culinary educator. He was Head Chef of Research and Development for Heston Blumenthal at the three-star Michelin restaurant The Fat Duck, contributor and editor for Modernist Cuisine by Nathan Myhrvold, and curriculum author for the Culinary Institute of America's Culinary Science Program. Along with his farmer/wife Katina, he opened a restaurant, and inn named Single Thread Farms in Healdsburg, CA in 2016.
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