MARC Record from Library of Congress

LEADER: 02715cam a2200397 i 4500
001 2015013759
003 DLC
005 20151231080222.0
008 150416s2015 caua b 001 0 eng
010 $a 2015013759
020 $a9781607746997 (hardback)
020 $z9781607747000 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $aa-ja---
050 00 $aTX825.5$b.M66 2015
082 00 $a641.5952$223
084 $aCKB048000$aCKB090000$aCKB081000$2bisacsh
100 1 $aMoore, Naoko Takei,$eauthor.
245 10 $aDonabe :$bclassic and modern Japanese clay pot cooking /$cNaoko Takei Moore, Kyle Connaughton ; photography by Eric Wolfinger.
250 $aFirst edition.
264 1 $aBerkeley :$bTen Speed Press,$c[2015]
300 $axviii, 307 pages :$bcolor illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $a"A cookbook focused on authentic Japanese clay-pot cooking, showcasing traditional recipes as well as updates on classics, with background on the origins and history of Donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of preparing food that utilizes a variety of techniques such as steaming, simmering, smoking, and pressure frying. As Japan's most beloved cookware, donabe is becoming increasingly popular in the US as the media discovers it and American home cooks and chefs become interested in authentic Japanese cooking. Donabe expert, Tokyo native, and Los Angeles cooking teacher Naoko Takei Moore, along with three-star Michelin chef Kyle Connaughton, have partnered to create the first English-language cookbook on donabe cooking. The traditional Japanese recipes inDonabe--from Yuzu Butter Cod and Ginger Pork Sukiyaki, to Crab Rice with Charred Scallion and Tat Soi--are rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as Suzanne Goin, David Chang, and Thomas Keller, all of whom utilize donabe in their own kitchens"--$cProvided by publisher.
504 $aIncludes bibliographical references and index.
505 0 $aClassic-style donabe -- Double-lid donabe rice cooker : Kamado-san -- Donabe for soup and stew : miso-shiru nabe -- Tagine-style donabe : Fukkura-san -- Donabe steamer : mushi nabe.
650 0 $aClay pot cooking.
650 0 $aCooking, Japanese.
650 7 $aCOOKING / Regional & Ethnic / Japanese.$2bisacsh
650 7 $aCOOKING / Regional & Ethnic / Asian.$2bisacsh
650 7 $aCOOKING / Methods / Special Appliances.$2bisacsh
655 7 $aCookbooks.$2lcgft
700 1 $aConnaughton, Kyle.