Overview Details Shipping & Delivery Finalist for IACP (International Association of Culinary Professionals) 2016 Cookbook Awards in the International CategorySan Francisco Chronicle – “The Top Cookbooks of 2015” DONABEClassic and Modern Japanese Clay Pot Cooking (autographed copy by Naoko Takei Moore) Donabe (Japanese clay pot) is Japan's beloved everyday cookware and is the perfect expression of Japanese home cooking. Gorgeously and lavishly photographed, Donabe highlights authentic Japanese Donabe cooking, with beloved recipes and updated classics that showcase the beauty and versatility of these traditional kitchen tools. Donabe cooking has been refined over centuries into a multifaceted and simple, one-vessel method of cooking that can be used for rice cooking, simmering, steaming, or even smoking. In Donabe, Tokyo native and donabe professional Naoko Moore presents a wide array of Japanese home-style dishes, such as Peel-and-Eat Shrimp with Green Tea and Shochu and Sake Lovers’ Ginger Pork Sukiyaki, along with all the intriguing stories, useful information and tips about donabe. DONABE represents Naoko’s passion, experience, and knowledge about donabe and donabe cooking. This book also includes several chef-style California- inspired dishes including Crab Rice with Charred Scallion and Tat Soi – all rich in flavor and simple to prepare, by a noted chef Kyle Connaughton. The book also features non-traditional recipes from luminary chefs such as David Kinch, Josef Centeno, Namae Shinobu, Cortney Burns, and Nick Balla, all of whom utilize donabe in their own kitchens. The cookbook features recipes for the following donabe products: Classic-style donabe Double-lid donabe rice cooker, "Kamado-san" Soup & stew donabe, "Miso-shiru Nabe" Donabe steamer, "Mushi Nabe" Tagine-style donabe, "Fukkura-san" Donabe smoker, "Ibushi Gin" NAOKO TAKEI MOORE is a donabe and Japanese home-cooking expert. She is the owner of TOIRO, a unique shop specialized in donabe and Japanese artisan products based in Los Angeles (also online shop: toirokitchen.com). Her company is also the US representative and distributor of Nagatani-en, an artisan donabe producer since 1832 from Iga, Japan. Her mission is to promote healthy Japanese donabe cooking and lifestyle to people outside of Japan. KYLE CONNAUGHTON is a chef, cookbook author, and culinary educator. He was Head Chef of Research and Development for Heston Blumenthal at the 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. Along with his farmer/wife Katina, he opened a restaurant, and inn named Single Thread Farms in Healdsburg, CA in 2016. Donabe: Classic and Modern Japanese Clay Pot Cooking Naoko Takei Moore and Kyle Connaughton Photography by Eric Wolfinger Published by Ten Speed Press Hard cover 328 Pages (9 x 9 inches) 150 full-color photographs ISBN: 978-1-60774-699-7 Domestic Orders Usually ships out in-stock items within 3 business days of order. We use USPS Media Mail or other methods to ship this book within the United States. Read about the shipping information and terms in our Customer Service Page. This is a free shipping item. This item cannot count toward free shipping qualification for other products. International Orders Usually ship out in-stock within 5 business days of order. We use FedEx or USPS International for international shipping. We do not accept any returns for international orders. Any additional charges (including but not limited to import tax, custom fees, VAT, brokerage charge) that might incur after the order lands in the destination country must be borne by the recipient. Read about the shipping information and terms in our Customer Service Page.
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