DONABE

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 methodfor 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 WasabiGreen 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.

NAOKO TAKEI MOORE is a blogger and cooking instructor based in Los Angeles. She has a blog about home-style donabe cooking, is the owner of Toiro, and US representative of Nagatani-en, an authentic donabe and pottery producer. KYLE CONNAUGHTON is a professional chef, award-winning cookbook author, and culinary educator. In 2006, Connaughton joined Heston Blumenthal to open The Fat Duck Experimental Kitchen. He was a contributor and editor for Modernist Cuisine by Nathan Myhrvold, and a co-writer/recipe developer for three of Heston Blumenthal's books.