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Donabe

Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]

Author Naoko Takei Moore, Kyle Connaughton
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Hardcover
$37.99 US
Clarkson Potter/Ten Speed | Ten Speed Press
9.44"W x 9.31"H x 1.2"D   | 48 oz | 8 per carton
On sale Oct 27, 2015 | 328 Pages | 9781607746997
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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.
“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
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 of Single Thread Farm-Restaurant-Inn, a 3 Michelin-starred restaurant.
Naoko Takei Moore View titles by Naoko Takei Moore
Kyle Connaughton View titles by Kyle Connaughton
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.
Copyright © 2015 by Naoko Takei Moore and Kyle Connaughton. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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

About

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.

Praise

“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

Author

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 of Single Thread Farm-Restaurant-Inn, a 3 Michelin-starred restaurant.
Naoko Takei Moore View titles by Naoko Takei Moore
Kyle Connaughton View titles by Kyle Connaughton

Excerpt

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.
Copyright © 2015 by Naoko Takei Moore and Kyle Connaughton. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Table of Contents

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

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