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Donabe: Classic and Modern Japanese Clay Pot Cooking

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A beautiful and lavishly photographed cookbook excited by authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background at 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-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Wealthy Shabu-Shabu, in addition to 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 Wealthy in flavor, simple to organize, and very best for a communal dining experience with friends and family. 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 very own kitchens. Collectible, beautiful, and functional, donabe can easily be an very important a part of your cooking repetory.
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