Autographed Copy by Naoko MooreProduct#
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Finalist for IACP (International Association of Culinary Professionals)
2016 Cookbook Awards in the International Category
San Francisco Chronicle – “The Top Cookbooks of 2015”
Classic and Modern Japanese Clay Pot Cooking
(autographed copy by Naoko 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 and noted chef Kyle Connaughton present both Japanese home-style dishes, such as Peel-and-Eat Shrimp with Green Tea and Shochu and Sake Lovers’ Ginger Pork Sukiyaki, and chef-style, California- inspired dishes including Crab Rice with Charred Scallion and Tat Soi – all rich in flavor and simple to prepare. 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. Her company, toiro kitchen, is a US representative and distributor of Nagatani-en, an artisan donabe producer since 1832 from Iga, Japan. She also operates an online shop of donabe and Japanese artisan products (toirokitchen.com) and hosts donabe cooking classes in her home kitchen in Los Angeles. Her mission is to promote healthy Japanese donabe cooking and lifestyle to people outside of Japan. She has a donabe cooking and traveling blog called Happy Donabe Life (naokomoore.com).
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 is currently opening a farm, restaurant, and inn named Single Thread Farms in Healdsburg, CA.
Donabe: Classic and Modern Japanese Clay Pot Cooking
Naoko Takei Moore and Kyle Connaughton
Published by Ten Speed Press
Hard cover 328 Pages (9 x 9 inches) 150 full-color photographs
Published on October 27, 2015