Ebook Free Donabe: Classic and Modern Japanese Clay Pot Cooking, by Naoko Takei Moore Kyle Connaughton

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Donabe: Classic and Modern Japanese Clay Pot Cooking, by Naoko Takei Moore Kyle Connaughton

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Review

“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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About the 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 is a chef, cookbook author, and culinary educator. He was head chef of research and development for Heston Blumenthal’s 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. He is currently working on opening a farm/restaurant/inn in Healdsburg, California.

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Product details

Hardcover: 328 pages

Publisher: Ten Speed Press; y First printing edition (October 27, 2015)

Language: English

ISBN-10: 1607746999

ISBN-13: 978-1607746997

Product Dimensions:

9.4 x 1 x 9.3 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

58 customer reviews

Amazon Best Sellers Rank:

#18,689 in Books (See Top 100 in Books)

“Donabe is a Japanese traditional earthen cookware. It’s designed to be used over a gas or open flame. Over its long history donabe has become an important part of Japanese cuisine and it’s these vessels.”There is a section on how to season and care for Donabe. Cooking safety. How to use the book. In the recipes the traditional Japanese rice measurement are used with conversion charts…other non-rice measurements, this book uses US measurements with metric equivalent given in parenthesis…Many of the ingredients in book maybe new to you. There is an extensive glossary at the back that describes these ingredients and offers guidance on where you can buy them.The author says this about the food cooked in a Donabe pot; “It’s rich in flavor, simple to prepare and perfect for a communal dining experience with family and friends.” When I ordered this book I didn’t realize that every recipe is designed to be cooked in this pot. I looked up the cost of the Donabe pots on Amazon they range from $60.00 and some can go over $100.00 (those are the ones listed on the authors store site which are hand crafted and are made in Iga.)Donabe cooking has always been important to author Naoko, close to her heart as she originally used it to make hot-pot dishes. She says, “On one of my trips back home many years ago, I toasted rice made in a double-lid donabe. It was one of the most striking food discoveries I’ve ever experienced. That simple, plain rice toasted so good I almost cried.”In 2008 the author started distributing pots to people in the US so others could have the same experience cooking with this amazing pot as she did. The Nagatami family makes the pots she distributes. She states, “I discovered that Donabe ware has the mysterious quality of bringing out the natural flavors of ingredients, helping them realize their higher potential.” …”There is a scientific explanation for this phenomenon: it’s because of the natural characteristics of donabe, their porous bodies that promote natural far-infrared radiant heating. The effect is just like cooking on a grill using glowing charcoals, a process that cooks food gradually and traps flavors inside, started donabe cooking classes. She wanted to share her passion. She found is interesting that mostly non-Asian people brought the pots and came to her classes. “the author’s mission to spread the word about the Japanese healthy lifestyle and authentic washoku home cooking, “Many typical donabe dishes are typically one-pot dishes, meant to be served at the table right out of the pot. As a result, preparation and clean up tend to be easier compared with using other cookware. Donabe cooking is convenient for busy people who want to eat tasty nourishing meals at home.”“This cookbook features cooking in 6 styles of donabe pots, Classic, Rice cooker, soup and stew, steamer, tangine style and smoker.” Recipes in the book include popular ones from her cooking classes. There is a section for Dashi, sauces and condiments. This is an amazing hard back book filled with beautiful color pictures that make this book one you’ll want to read as well as make the recipes.Kyle Connaughton is the co author. He says, “I’ve been fortunate to cook all over the world with chef’s I respect and with other professionals who care deeply about food and hospitality…Love for Japanese cuisine and passion for hospitality.”…”Donabe is an amazing and beautiful technology that has stood the test of time because of its functional properties…naoko-san has been my teacher and guide into the greater world of donabe, and we decided as a team to share this amazing world with you.”Kyle stated; “Donabe can be used in all types of cuisines, as our guest chefs and I will show through our recipes…I use donabe for soups and braises to simmer vegetables, and to smoke meat….“Because donabe builds heat slowly, it allows the flavors of a dish to build gradually…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.”…”Donabe ware is known for its remarkable heat retention. It cools down slowly, so it stays warm on the table for a long time…Donabe is an energy-efficent and eco-friendly cooking vessel because, once heated, it requires little energy to function.”There is a section on IGA Home of authentic donabe with amazing pictures on how these pots are created…”Iga offers a number of premium local artisan specialties such as rice, sake, beef, port, and rope making in addition to its famous Iga-yaki pottery…History of Iga-Yaki pottery dates back almost thirteen hundred years. Iga-Yaki developed because the clay in this region has exceptional heat-resistant qualities when fired and because of the abundant red pine forests, which yield ideal firewood for their kilns called “Breathing clay.”The recipes look amazing and the talk about this remarkable pot has made me put this item on my wish list. I can’t wait to use this cookware and taste this dishes that are so good for you too! I love the fact that these are also set up for family style cooking!Disclosure of Material Connection: Blogging for Books program.I received a complimentary copy of this book from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”Nora St. LaurentTBCN Where Book Fun Begins! www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com

I had always considered a donabe as a vessel for one-pot dishes, mostly hot pots, soups and stews. This book first suggests—then proves through chapters divided by different uses and different styles of donabe—that a donabe can be used for many types of dishes. You will find recipes for rice dishes; steamed vegetables and meats; roasted and fried fish, chicken, pork, tofu, and more; smoked meats, seafood, cheese, vegetables; besides the more well-known hot pots, soups and stews.This is a lovely compilation of Japanese recipes: Rich, warming, exciting and varied in flavors. If you are at all interested in Japanese foods and cooking, this is a book you need to work through. Plus, it has an entire chapter at the end, which gives recipes for dashi, sauces and condiments.It should be noted one of the authors of this book, Naoko Takei Moore, is the owner of Toiro Kitchen, a big seller of donabe cookware in the US. A good move on her part? Maybe. Her website has many styles and pieces of cookware offered for sale. And quality donabe from the Iga Provence of Japan is not inexpensive.Also on her store website are a LOT of donabe recipes. I have checked, and except for the basic rice cooking instructions, the 104 recipes on the website do not really overlap those in this book. Some come close, but they are different. You might want to take a look at those recipes, because they will give you a feel for those in this book. And be sure to check out the "Look Inside" feature on this product page. Ten Speed Press always does such a great job with this feature.A real donabe is not mandatory to make good use of this cookbook: I have been wanting to buy a quality donabe for several years now, and this book has helped me with my decision-making. The info in this book has also convinced me that my choice to NOT buy an inexpensive donabe from the oriental market was a good one. In the meantime, I have learned that I can get decent results—not perfect, but not bad—from regular pots on the stovetop and my electric rice cooker. I even use a huge vintage electric fondue pot from the 70’s with good results.Before introducing recipes, this book will clue you in on how to care for and season donabe, and dos and don’ts for handling donabe while cooking. It is a very helpful abundance of info.There are many vegetarian and vegan recipes included, and they are marked as such. There are also options provided to turn regular dishes into vegan dishes. You will also find suggestions to create a shime course (finishing course) from the remaining broth. I find some of the shime suggestions to be great recipes in their own right, and suitable for a separate meal.Beautiful photographs of prepared dishes, envy-provoking donabe pots, action photos, scenery.Substitutions are offered in many instances: Dijon for Japanese mustard, green onions for negi, mushroom and miso options, and more. Pantry ingredients are not hard to find if you’ve got an oriental market nearby. If not, Amazon has it all.There are pictures of each dish, sometimes the pre-assembled ingredients, sometimes the ingredients in the pot, sometimes its shime course.The first chapter is a compilation of hot pots using quite a variety of main and accompanying ingredients: Tofu, beef, pork, fish, oysters, duck, mushrooms, cabbage, gyoza (dumplings), even Korean kimchi, and more. I loved the “Chicken Meatballs in Hot Sesame Miso Broth”, a two-column list of ingredients, but ingredients that I can find easily at an oriental market or are usually on my pantry shelves.In the next chapter are rice dishes cooked in a donabe double-lidded rice cooker, and it is one revelation after another. There are several recipes that I will recreate again and again, but my favorite is a small red snapper, just gutted, cleaned and scaled, placed in the pot along with the rice and dashi, ginger, king mushrooms and a few other ingredients. I also love the “Juicy (boneless) Chicken-Wing Rice”.Love the chapter on soups, stews and braises: Everything from dried soybeans; simmered vegetables in dashi and sake, mirin and brown sugar; braised sweet and spicy kabocha; to salt-marinated 1 pound hunks of pork shoulder; miso Keema curry (Indian curry with ground meat); simmered thin-sliced beef with noodles and potatoes; soy and sake flavored ground chicken and eggs over rice. There is even a salmon chowder—and if you know chowders, you can adapt this recipe to just about any ingredient combination.There are also instructions for using a donabe for a sous vide technique, with a digital thermometer through the steam hole.The donabe can be used as a steamer: The chapter includes combinations of vegetables, fish or seafood and vegetables and tofu, and sauces. It provides a custard recipe. There are rice balls, dumplings, and steamed cakes.In the chapter using a tagine-style donabe, I found recipes that might just “force” me to buy this specialty donabe, (although a lidded heavy skillet already on your kitchen shelf might work): Roasted potatoes, steam-fried vegetables, steamed clams and vegetables, pork sukiyaki, crunchy lotus root in a vinegar sauce, and many more.There is a chapter on smoking, too.Dashi recipes, sauces and condiments are located at the back of the book, and you will find yourself referring to them often.Sometimes Japanese cookbooks are difficult to maneuver through, with so many foreign ingredients to understand and memorize. Maybe that statement is only true for cooks with brains like mine, which struggle with foreign words. But I had no trouble working my way through these recipes. (I will still take the book with me to the market….) Plus there is a decent 8-page comprehensive and valuable glossary.There are two pages explaining important kitchen tools and a short resource page.*I received a temporary download of this book from the publisher. I used it for several months, and when the book was finally published, I bought a hard copy—that is how much I like it.

First of all I want to thank Naoko for making this book as I have been waiting for this book since I followed a few of her recepies on her website with great success.I want to try out Japanese home cooking but minus all the technical and time consuming preparations. And, I rather wold like to keep the cooking time to under 45 minutes so we can actually have dinner after our busy day from work.Her book is beautiful. The recepies are very clear. I also enjoy simply reading her stories as well as other important supplements. Most importantly, I find the format extremely outstanding. The ingredient list not only shows the amount but follows the sequence of the preparation. The description compliments the list while added the how-to's and timing. Very clever and easy to follow!!We have now enjoyed many nights as well as friends' compliments to my new found cooking. We love this wonderful introduction to Japanese food, taste, texture and colors. We appreciate the down-to-earth donabe as a beautiful working of a functional art!

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