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Donabe

Classic and Modern Japanese Clay Pot Cooking

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.
Portrait
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 is a chef, cookbook author, and culinary educator. He was head chef of research and development for Heston Blumenthal’s three-star Michelin restaurant The Fat Duck, contributor and editor for
Modernist Cuisine by Nathan Myhrvold, and curriculum author for the Culinary Institute of America’s Culinary Science program. He is currently working on opening a farm/restaurant/inn in Healdsburg, California.
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  • Contents

    Preface  xi

    Introduction  1

    1: Classic-Style Donabe  51

    2: Double-Lid Donabe Rice Cooker  93

    3: Donabe for Soup and Stew  139

    4: Donabe Steamer  177

    5:
    Tagine-Style Donabe  213

    6: Donabe Smoker  247

    7: Dashi, Sauces, and Condiments  273

    Glossary  288

    Kitchen Tools  296

    Resources  299

    Acknowledgments  300

    Index  302
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Beschreibung

Produktdetails

Einband gebundene Ausgabe
Seitenzahl 328
Erscheinungsdatum 03.11.2015
Sprache Englisch
ISBN 978-1-60774-699-7
Verlag US Books
Maße (L/B/H) 23.6/23.3/3.2 cm
Gewicht 1393 g
Verkaufsrang 23014
Buch (gebundene Ausgabe, Englisch)
Buch (gebundene Ausgabe, Englisch)
Fr. 42.90
Fr. 42.90
inkl. gesetzl. MwSt.
inkl. gesetzl. MwSt.
Versandfertig innert 4 - 7 Werktagen Versandkostenfrei
Versandfertig innert 4 - 7 Werktagen
Versandkostenfrei
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