Donabe
Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]
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- 7,99 €
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- 7,99 €
Publisher Description
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.
PUBLISHERS WEEKLY
This evocative book plumbs the depths of this ancient Japanese earthen cookware (which dates back to the eighth century), celebrating the joy of communal dining as well as the vessel itself. With gorgeous full-color photographs, the book takes readers on a journey to the remote mountainous province of Iga, where donabe were created and are still produced today. The recipes range from simple (smoked miso-marinated tofu, braised spicy kabocha) to complex (braised shio-koji beef brisket with sunchokes, radishes, celery, and coffee). All exhibit the clean, balanced flavors that Japanese cuisine is known for, with an emphasis on authentic ingredients, such as yuzu, shiso leaf, and salt-pickled cherry blossoms. Many of the recipes are ambitious in scope, and ingredient lists tend to be long, but headnotes offer a roadmap for completing the dish, and a glossary in the back further illuminates unusual components. Each chapter highlights a different cooking method, showcasing the donabe's great one-pot versatility and use for braising, steaming, and smoking. The book beautifully explains ichigoichie as "every moment is a once-in-a-lifetime treasure." Readers who adopt the donabe style of cooking, a thoughtful, earth-to-table approach, may feel the same sentiment about dinner.
