Nonfiction Book Review for ‘Donabe: classic and Modern Japanese Clay Pot Cooking’ by Naoko Takei Moore and Kyle Connaughton, published by Ten Speed Press
ABOUT THE BOOK:
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.
MY REVIEW:
I think the book is beautiful. Beautiful illustrations, and an awesome history of the donabe and of Japanese style cooking. It’s a book worthy of being a coffee-table book, and sure to be a conversation starter.
Unfortunately, I am unable to try any of the recipes in it like I was hoping to. Upon researching the price of a donabe, I found prices ranging from 80 to 150 dollars. This is not something I can afford. Additionally, instructions say that it must be used on an open flame. I have an electric stove, so would need to buy a Bunsen burner or something of the sort. The ingredients necessary to cooking most of the recipes are not ingredients that are easy to find – at least not when you live in a small town like I do.
Therefore, it is not practical as a cookbook for everyday use. Anyone looking for cheap and easy meals will need to keep looking. However, for the hobbyist or someone who has the money and time to spend putting together a meal, this looks like a great option. 4 stars.
Disclaimer: I received a copy of this book for free in exchange for a review. I was not required to post a positive review, and all opinions are my own.
ABOUT THE BOOK:
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.
MY REVIEW:
I think the book is beautiful. Beautiful illustrations, and an awesome history of the donabe and of Japanese style cooking. It’s a book worthy of being a coffee-table book, and sure to be a conversation starter.
Unfortunately, I am unable to try any of the recipes in it like I was hoping to. Upon researching the price of a donabe, I found prices ranging from 80 to 150 dollars. This is not something I can afford. Additionally, instructions say that it must be used on an open flame. I have an electric stove, so would need to buy a Bunsen burner or something of the sort. The ingredients necessary to cooking most of the recipes are not ingredients that are easy to find – at least not when you live in a small town like I do.
Therefore, it is not practical as a cookbook for everyday use. Anyone looking for cheap and easy meals will need to keep looking. However, for the hobbyist or someone who has the money and time to spend putting together a meal, this looks like a great option. 4 stars.
Disclaimer: I received a copy of this book for free in exchange for a review. I was not required to post a positive review, and all opinions are my own.
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