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Download ebook Donabe : Classic And Modern Japanese Clay Pot Cooking


A stunning and lavishly photographed cookbook centered on proper jap clay-pot cooking, showcasing beloved recipes and updates on classics, with historical past at the origins and records of donabe.

Jap clay pot ( donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot food. In donabe, tokyo native and cooking faculty trainer naoko takei moore and chef kyle connaughton provide inspiring japanese domestic-fashion recipes together with sizzling tofu and mushrooms in miso sauce and dashi-rich shabu-shabu, as well as california-inspired dishes which includes steam-fried black cod with crisp potatoes, leeks, and walnut-nori pesto or smoked duck breast with creamy wasabi–inexperienced onion dipping sauce. All are wealthy in flavor, simple to prepare, and perfect for a communal eating enjoy with circle of relatives and buddies. Donabe also capabilities recipes from luminary chefs inclusive of david kinch, namae shinobu, and cortney burns and nick balla, all of whom use donabe in their personal kitchens. Collectible, lovely, and functional, donabe can easily be an important part of your cooking repetory.

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 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.

Excerpt. © Reprinted by permission. All rights reserved.

Advantages of Donabe Cooking
Many people who use donabe say it makes food taste better. The secret is the material: clay. Donabe takes a much longer time to build heat and cool down than other cookware, such as stainless steel. This characteristic is the key to all the natural flavor donabe can draw out of straightforward ingredients.

Because donabe builds heat slowly, it allows the flavors of a dish to build gradually. Donabe can help make your mushroom soup taste more savory and your rice taste sweeter.
When a dish is higher in natural umami flavor, less seasoning and less fat are needed to complete the flavors. We like to say that donabe is a friendly cookware for health-conscious people.

Once the heat has built within the donabe, you can lower the flame and it will maintain a steady and gentle heat distribution. The donabe also works like a cushion for that heat, taking the direct flame from the stove and evenly distributing it across the surface and to the food. During cooking, donabe’s glaze promotes natural far-infrared radiation, which is the same effect that glowing charcoal gives to food.

Donabe ware is known for its remarkable heat retention. It cools down slowly, so it stays warm on the table for a long time. This trait also makes it perfect for cooking with carryover heat. That’s why donabe is ideal for slow-cooking. Donabe is an energy-efficient and eco-friendly cooking vessel because, once heated, it requires little energy to function.
“Donabe is a Japanese traditional earthen cookware. It’s designed to be used over a gas or open flame. Over its long history donabe has become an important part of Japanese cuisine and it’s these vessels.” There is a section on how to season and care for Donabe. Cooking safety. How to use the book. In the recipes the traditional Japanese rice measurement are used with conversion charts…other non-rice measurements, this book uses US measurements with metric equivalent given in parenthesis…Many of the ingredients in book maybe new to you. There is an extensive glossary at the back that describes these ingredients and offers guidance on where you can buy them. The author says this about the food cooked in a Donabe pot; “It’s rich in flavor, simple to prepare and perfect for a communal dining experience with family and friends.” When I ordered this book I didn’t realize that every recipe is designed to be cooked in this pot. I looked up the cost of the Donabe pots on Amazon they range from $60.00 and some can go over $100.00 (those are the ones listed on the authors store site which are hand crafted and are made in Iga.)-Nara
First of all I want to thank Naoko for making this book as I have been waiting for this book since I followed a few of her recepies on her website with great success. I want to try out Japanese home cooking but minus all the technical and time consuming preparations. And, I rather wold like to keep the cooking time to under 45 minutes so we can actually have dinner after our busy day from work. Her book is beautiful. The recepies are very clear. I also enjoy simply reading her stories as well as other important supplements. Most importantly, I find the format extremely outstanding. The ingredient list not only shows the amount but follows the sequence of the preparation. The description compliments the list while added the how-to's and timing. Very clever and easy to follow!!-ArtChen
I love this book and I'm learning so much from it. Shortly after getting it I cooked my first dinner party for my birthday and it was a great success. I'm up to 3 Donabe and 2 cook stoves and a nice collection of Japanese style tableware. I'm having so much fun cooking from this book and Morimoto's Japanese home cooking book. Thank you Naomi and Kyle, well done.-David Stilley
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