Donabe: Classic and Modern Japanese Clay Pot Cooking
Naoko Takei Moore, Kyle Connaughton
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.
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.
Kateqoriyalar:
İl:
2015
Nəşr:
Illustrated
Nəşriyyat:
Ten Speed Press
Dil:
english
Səhifələr:
307
ISBN 10:
1607746999
ISBN 13:
9781607746997
Fayl:
EPUB, 15.65 MB
IPFS:
,
english, 2015
Amazon 
Barnes & Noble 
Bookshop.org
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