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

Updated on November 1, 2015

Disclaimer

I was sent a free copy of Donabe Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton in exchange only for my honest and unbiased review by Blogging for Books

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

Donabe Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton is on the Japanese cooking technique donable (clay pot) which has been refined over centuries of use. The technique is pretty much one pot meals made it a clay pot ( a bit simplified, but still true). The two authors write their own inspiring Japanese home-style recipes like:

  • Sizzling Tofu
  • Dashi-Rich Shabu-Shabu
  • Steam-Fried Black Cod with Crisp Potatoes, Leeks
  • Walnut-Nori Pesto
  • Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce.

All of the recipes in Donabe Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton are great for communal dining with family and friends.

Source

Kyle Connaughton

Kyle Connaughton is a:

  • chef
  • chef/Owner of Single Thread Farm-Restaurant-Inn
  • curriculum author for Culinary Institute of America's Culinary Science Bachelors Degree Program
  • cookbook author
  • contributor and editor for the Modernist Cuisine series
  • culinary educator
  • Co-Founder of the culinary development firm Pilot R+D

Kyle Connaughton was born in Los Angeles, California. Kyle Connaughton cooked for several years as Head Chef of Research and Development for Heston Blumenthal at the The Fat Duck, while he lived in Japan.


Source

Naoko Takei Moore

Naoko Takei Moore is a chef who cooks using the Japanese style of donabe (clay pot) cooking. Naoko Takei Moore is a home cooking expert who currently teaches cooking classes in Los Angles on donabe (clay pot). She:

  • own her own company-toiro
  • US representative
  • distributor of Nagatani-en
  • an artisan donabe producer

Review

As I wrote at the top of this hub: "I was sent a free copy of Donabe Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton in exchange only for my honest and unbiased review by Blogging for Books".

Donabe Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton interested me because it has a mix of meat and non-meat recipes. This was of interest to me because I myself am a vegetarian yet my family members are not vegetarians though they do eat tofu and other non-meat substitutes .

One of the things I liked the most about Donabe Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton is the fact that it had a table of contents page and a recipe contents page that had a list of all the recipes and the page the recipe could be found on. This book is not just a cook, but a whole guide to Donabe cooking. I liked the fact that the book offered advice on choosing the correct clay pot and the difference between different clay donable pots. The book also taught me about how to take care of a donable pot. These pots can NOT be washed in a dishwasher or left to soak.

Now onto the recipes! I found many of the recipes interesting, but I won't bore you by talking about them all. The one I found to be the most interesting was the recipe on how to make a green tea steam cake using a donable. The recipe calls for:

  1. Flour
  2. Matcha
  3. Baking Pwder
  4. Sea Salt
  5. Butter
  6. Egg
  7. Brown Sugar
  8. Heavy Cream

I liked that the recipe was written in easy to understand words that a novice chef could understand with ease. At the top of the recipe there was a section that included serving sizes, equipment needed, and a note.

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