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

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 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.

Reviews

“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