| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:246194136:4217 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:246194136:4217?format=raw |
LEADER: 04217cam a2200601 i 4500
001 903284492
003 OCoLC
005 20160419125010.0
008 150416s2015 caua 001 0 eng
010 $a2015013759
020 $a9781607746997 (hardcover)
020 $a1607746999 (hardcover)
035 $a903284492
035 $a(OCoLC)903284492
037 $aBRO-copy20151116-054
040 $aDLC$beng$erda$cDLC$dYDXCP$dBDX$dBTCTA$dOCLCO$dOCLCF$dSINLB$dNYP$dBKL$dOCLCO$dSFR$dUtOrBLW
042 $apcc
043 $aa-ja---
049 $aSFRA
050 00 $aTX825.5$b.M66 2015
082 00 $a641.5952$223
092 $a641.5952$bM7856d
100 1 $aMoore, Naoko Takei,$eauthor.
245 10 $aDonabe :$bclassic and modern Japanese clay pot cooking /$cNaoko Takei Moore and 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.
500 $aIncludes 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.
655 7 $aCookbooks.$2lcgft
700 1 $aConnaughton, Kyle.
907 $a.b31028780$b12-20-18$c10-28-15
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957 00 $aOCLC reclamation of 2017-18
907 $a.b31028780$b04-17-16$c10-28-15
956 $aPre-reclamation 001 value: ocn903284492
975 $aSFR
980 $a1115
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