Contents
Preface xi
Introduction 1
1: Classic-Style Donabe 51
2: Double-Lid Donabe Rice Cooker 93
3: Donabe for Soup and Stew 139
4: Donabe Steamer 177
5: Tagine-Style Donabe 213
6: Donabe Smoker 247
7: Dashi, Sauces, and Condiments 273
Glossary 288
Kitchen Tools 296
Resources 299
Acknowledgments 300
Index 302
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 began his culinary career in L.A.with an
apprenticeship at one of the oldest Japanese restaurants in the
city and continued training in both pastry and savory at Spago
Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama
Sushi, and A.O.C. This was followed by several years cooking in
Japan for the famed chef Michel Bras and in numerous traditional
Japanese cuisine restaurants. In 2006, Kyle joined Heston
Blumenthal to become the Head Chef of Research and Development for
the Fat Duck Experimental Kitchen. He is a contributor to the
"Modernist Cuisine" series and a co-developer of the Culinary
Science Bachelors Degree program for the Culinary Institute of
America. Kyle is currently the owner-chef ofSingle Thread
Farm-Restaurant-Inn, a 3 Michelin-starred restaurant.
“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
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