Donabe (doh-NAH-bay) is clay cooking vessel from Japan with a delicious and storied history. It's very popular in the wintertime, great for sharing and making one-pot meals. It reminds me of hot pot, popular in Chinese cuisine.
I've been looking to buy an attractive, authentic and affordable donabe for myself. It hasn't been easy.
As Moore explains, typical donabe require little or not fat which is terrific news for your health. The photographs are gorgeous, inspires you to cook -- a hallmark of a great cookbook. She explains how you can care and use your donabe in a myriad of ways: tagine, a steamer, a smoker.The recipes are divided by rice dishes, soups and stews, steamed and classic style.
You will spend many hours exploring and your body will thank you from head to toe. If only cooler temperatures would pay a short visit Southern California.
I received this book from Blogging for Books in exchange for this review.
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