Donabe
Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]
$88.99
- Hardcover
328 pages
- Release Date
14 November 2015
Summary
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.
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-…
Book Details
| ISBN-13: | 9781607746997 |
|---|---|
| ISBN-10: | 1607746999 |
| Author: | Naoko Takei Moore, Kyle Connaughton |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 328 |
| Release Date: | 14 November 2015 |
| Weight: | 1.40kg |
| Dimensions: | 239mm x 240mm x 27mm |
What They're Saying
Critics Review
“Donabe represents so much more than simply cooking food. It’s the creation of an experience that is completely unique, one that brings together the people you love in a moment that not only will satisfy your appetite, but nourishes your soul. This book will feed your spirit for years to come.”-Morgan Spurlock, Filmmaker, Foodie & Donabe Enthusiast
About The Author
Naoko Takei Moore
Naoko Takei Moore is a Japanese home-cooking expert who teaches cooking classes in Los Angeles, California. Her company, toiro kitchen, sells donabe and Japanese artisan products, with a mission of promoting donabe in the U.S.
Kyle Connaughton began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city and continued training in both pastry and savory. This was followed by several years cooking in Japan and later as the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the “Modernist Cuisine” series and a co-developer of the Culinary Science Bachelors Degree program for the Culinary Institute of America. Kyle is currently the owner-chef of Single Thread Farm-Restaurant-Inn, a 3 Michelin-starred restaurant.
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