Donabe ─ Classic and Modern Japanese Clay Pot Cooking

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 ofdonabe.

Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple, one-vessel method of cooking used for rice cooking, steaming, simmering, or even smoking. 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, InDonabe, Tokyo native and donabe professional Naoko Moore and chef Kyle Connaughton, former head chef of three Michelin starred restaurant The Fat Duck, present both Japanese home-style dishes, such as Salmon & Hijiki Rice and Sake Lovers’ Ginger Pork Sukiyaki, and chef-style, California-inspired dishes including Crab Rice with Charred Scallion and Tat Soi—all rich in flavor and simple to prepare. The book also features non-traditional recipes from luminary chefs such as David Kinch, Namae Shinobu, Cortney Burns, and Nick Balla, all of whom utilize donabe in their own kitchens.

NAOKO TAKEI MOORE is a donabe and Japanese home-cooking expert who also teachesdonabe cooking classes in Los Angeles. With the main mission to promote Japanesedonabe and donabe cooking, she established her company, toiro, in 2008 and has been successful in growing the popularity ofdonabe in the US. She operates an online shop of donabe and Japanese artisan products at toiro kitchen (toirokitchen.com) and has a blog about home-styledonabe cooking called Happy Donabe Life (naokomoore.com).

KYLE CONNAUGHTON is a chef, cookbook author, and culinary educator originally from Los Angeles, California. After living and cooking in Japan for several years he was the Head Chef of Research and Development for Heston Blumenthal at the three-star Michelin restaurant The Fat Duck. Kyle is a contributor and editor for the Modernist Cuisineseries and curriculum author for Culinary Institute of America’s Culinary Science Bachelors Degree Program. He is the Co-Founder of the culinary development firm Pilot R+D and the Chef/Owner of Single Thread Farm-Restaurant-Inn located in Healdsburg, CA.