Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]

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-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as 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 rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. 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 own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

Author: Naoko Takei Moore,Kyle Connaughton
Publisher: Ten Speed Press
Published: 10/27/2015
Pages: 328
Binding Type: Hardcover
Weight: 3.04lbs
Size: 9.10h x 9.20w x 1.20d
ISBN: 9781607746997


Review Citation(s):
Library Journal 10/01/2015 pg. 102
Publishers Weekly 10/05/2015

About the Author
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. Visit her blog Happy Donabe Life at naokomoore.com.

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 at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C. This was followed by several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants. In 2006, Kyle joined Heston Blumenthal to become 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.