Book Review: Donabe

Classic and Modern Japanese Clay Pot Cooking

Japanese clay pot (donabe) cooking has been refined over centuries into versatile and simple method of preparing both dramatic and comforting one pot meals. In Donabe, Tokyo naive 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 Dash-Rich Shabu-Shabu as well as California-inspired dishes including Steam-Friend Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoke 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. Donate also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Courtney Burns and Nick Balla, all of whom use donate in their own kitchens. Collectible, beautiful, and functional, donate can easily be an essential part of your cooking repertory. 

Japanese style everything seems to be very popular right now so of course I was excited to look at a cookbook with both traditional and modern cooking. It starts off explaining the clay pots, how they're made, and how they're different. The recipes range in difficultly, many of which are very interesting (green tea steam cake especially), and the photography is great. Very much worth reading especially if you like Tamales or Seven Spoons

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