Donabe - Traditional and Modern Japanese Clay Pot Cooking

Zusatztext “Donabe represents so much more than simply cooking food. It’s the creation of an experience that is completely unique! one that brings together the people you love in a moment that not only will satisfy your appetite! but nourishes your soul. This book will feed your spirit for years to come.” -Morgan Spurlock! Filmmaker! Foodie & Donabe Enthusiast Informationen zum Autor Naoko Takei Moore and Kyle Connaughton Klappentext 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.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. Zusammenfassung 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! simp...

Product details

• Authors: Kyle Connaughton, Naoko Takei Moore, Naoko Takei/ Connaughton Moore, Moore (Naoko Takei)
• Publisher: Ten Speed
• Languages: English
• Product format: Hardback
• Released: 31.10.2015
• EAN: 9781607746997
• ISBN: 978-1-60774-699-7
• No. of pages: 240
• Dimensions: 237 mm x 237 mm x 28 mm
• Subjects: Guides > Food & drink > International cuisine; Japan : Kochbücher, Wein