Although I’ve had hot pot many times, I was excited to recently read Donabe: Classic and Modern Japanese Clay Pot Cooking. Donabe is Japanese clay pot cooking for one-pot dishes.
In the book, we are introduced to donabe. The book begins with an introduction and history of donabe. As a novice, I enjoyed reading about the characteristics of donabe, the care and use of it, and the culture behind it.
The book covers 7 chapters: Classic-Style Donabe, Double-Lid Donabe Rice Cooker, Donabe for Soup and Stew, Donabe Steamer, Tagine-Style Donabe, Donabe Smoker, and Dashi, Sauces, and Condiments. Most recipes include a shime (finishing course suggestion or variation) along with plenty of helpful information to the donabe newbie.
The images in the book are beautifully photographed. Most of the recipes have an image and as a donabe newbie myself, I find it helpful to have an idea of how the dish should look when I’m cooking. Some of the recipes are approachable, and seem easy enough to make with a quick visit to the grocery store. Some are definitely going to require a longer visit at the Asian grocery store to find some of the lesser known to me ingredients.
I’m happy to add this cookbook to my collection. Although I’ve had hot pot many times, I’m excited to expand my cooking menu to include donabe.
Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.