Japanese Hot Pots: Comforting One-Pot Meals [A Cookbook]

Description

Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying, and hearty meals that the whole family can enjoy. In "Japanese Hot Pots", chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming hot pots 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 - just an earthenware crock, a portable burner and a good appetite.

TADASHI ONO is the executive chef of Matsuri in New York City. He has been featured in the New York Times, Gourmet, Food and Wine, and other prestigious publications. Visit www.themaritimehotel.com/matsuri.html HARRIS SALAT writes about food and culture for the New York Times, Gourmet, and Saveur. He is the coauthor of TAKASHI'S NOODLES. He lives in New York City.

"What a gorgeous, fun, inspiring, smart book! Its pleasures are twofold: first, Tadashi Ono and Harris Salat have written a delightful cultural history of one of Japan's premier foods; second, they have compiled fifty accessible recipes guaranteed to please the American home cook. It is a must-have for all lovers of Japanese food." --James Oseland, editor in chief of Saveur, author of Cradle of Flavor "The international collaboration of Chef Tadashi Ono and culinary chronicler Harris Salat has brought forth a fine cookbook devoted to nabe, those marvelous Japanese cook-at-the-table, single-pot dishes that nourish and nurture warm friendships. This multitalented team shares a wealth of kitchen tips with their readers, spicing up good cooking advice with tasty tales." --Elizabeth Andoh, author of Washoku: Recipes from the Japanese Home Kitchen