Japanese Hot Pots
Author :
Publisher : Ten Speed Press
Release Date : 2011-04-27
ISBN 10 : 1607741318
Pages : 160 pages
Rating : 5/5 from 1 reviews
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Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

Japanese Hot Pots

by Tadashi Ono,Harris Salat

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort

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Simply Hot Pots

by Amy Kimoto-Kahn

In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especially when you make your broth bases in advance—these satisfying one-pot meals can be customized for anyone (including kids!). Simply Hot Pots brings hot pot cooking to your table with a complete course of 75 recipes, including 15 base broths (from shabu-shabu to bone broths to creamy corn and tomato broths); pork, chicken, beef, seafood, spicy, vegetable, and

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The Japanese Hotpot Book

by Martha Stone

Whenever Japanese cuisine is the topic of a conversation, sushi is probably the first thing that comes to mind. However, sushi is actually more of a restaurant type of Japanese cuisine. If you want to have the taste of authentic home-style Japanese cooking, then the hotpot is the answer. Hotpots have always been part of the Asian food tradition and are definitely the quintessential comfort food. In Japan, hotpots are thus enjoyed not just for their taste but also asa

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Japanese Hot Pot Cookbook  Communal Cooking with Japanese Hot Pots

by Martha Stone

Want to bring family dinner night back in a new an inviting way? Then you need to invest in this great Japanese Hot Pot Cookbook, Japanese Hot Pot Cookbook: Communal Cooking with Japanese Hot Pots; 50 Exquisite Japanese Hot Pot Recipes. Here, they believe sharing meals is an incredible bonding experience for family and friends, thus, the Japanese Hot Pot was created specifically to fulfil this philosophy. Bring this ancient practice into contemporary dinner with this Japanese Hot Pot Cookbook and

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Donabe

by Naoko Takei Moore,Kyle Connaughton

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

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Japanese Soul Cooking

by Tadashi Ono,Harris Salat

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In

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Kansha

by Elizabeth Andoh

The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh

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The Food Lab  Better Home Cooking Through Science

by J. Kenji López-Alt

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese

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Hot Pots  Hot Pot Cookbook for Easy One Pot Meals

by Carla Hale

What is there not love about hot po? Savory broths made with simple ingredients such as meat, roots and noodles made easy one pot dishes that require minimal cooking skill. Best of all hot pots don't require any special equipment, making them perfect for those who have little to no cooking experience. If you have always wanted to make traditional Japanese hot pots, then you have certainly come to the right place. Inside of this hot pot cookbook you will

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Shabu Shabu Recipes

by Anthony Boundy

Do you love Japanese food? You probably think you need to take your next vacation there, to enjoy authentic recipes like shabu shabu. But you don't!Shabu shabu is a popular way of preparing Japanese dishes, usually involving the boiling of thin-sliced beef in a hot broth, where it is cooked. You can also use pork, chicken, lamb or tofu. The vegetables in the meals are dipped in the broth for cooking, too.The name shabu shabu comes from the

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Sushi at Home

by Yuki Gomi

Yuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can

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Asian Hot Pot Cookbook

by Alice Waterson

You will discover how to prepare some simple and easy Asian hot pot dishes that will have your diners giving you thumbs up on the delicious meals. Serving a hot pot meal is a great way that you can have a chance to catch up with family and friends while sharing and healthy and satisfying meal together. The Asian hot pot recipes in this collection will help you to easily add this totally unique form of cooking to your personal

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Chicken

by Catherine Phipps

Chicken tonight? Fried, flambéed, roasted, barbecued, smoked, stewed, grilled, put in a sandwich or made into soup ... the versatility of chicken knows no bounds and this book contains every recipe for chicken that you will ever need. From Double-crusted Chicken Pie, the Best Roast Chicken and Chicken Pâté to Baked Italian Meatballs, Confit Chicken, Butter Chicken and Chicken in a Mountain there are recipes old and new to tempt and inspire you. This is a culinary world tour,

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Takashi s Noodles

by Takashi Yagihashi,Harris Salat

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's

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JapanEasy

by Tim Anderson

Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem – use just

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The Pot and How to Use It

by Roger Ebert

In The Pot and How to Use It, Roger Ebert--Pulitzer Prize-winning film critic, admitted "competent cook," and long-time electric rice cooker enthusiast--gives readers a charming, practical guide to this handy and often-overlooked kitchen appliance. While The Pot and How to Use It contains numerous and surprisingly varied recipes for electric rice cookers, it is much more than a cookbook. Originating from a blog entry on Roger's popular Web site, the book also includes readers' comments and recipes alongside Roger's own

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Simply Ramen

by Amy Kimoto-Kahn

Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides. Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood,

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Japanese Cooking

by Shizuo Tsuji,Mary Sutherland

By the proprietor of Japan's largest professional cooking school, this volumexplores ingredients, utensils, techniques, food history and table etiquette.t contains over 220 recipes.

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Asian Hotpots

by Martha Stone

Hotpots have always been part of the Asian food tradition. It’s a yummy excuse for families to gather around the dinner table on a chilly, winter night and eat a delicious warm meal. Hotpots are not just about the taste of the food, it’s also a unique dining experience that brings people together. Experience this deliciously unique dining with “Asian Hotpots: How to Cook Simple and Delicious Hot pot Dishes at Home!” This book will feature 35 hot pot

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