Donabe: Classic and Modern Japanese Clay Pot Cooking (Naoko Takei Moore, Kyle Connaughton) Strehl you can still eat something

you can still eat something to start your day off right

any day of the week

” (Julia Moskin

a wonderful

Donabe: Classic and Modern Japanese Clay Pot Cooking (Naoko Takei Moore, Kyle Connaughton) Strehl you can still eat somethingJapanese 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 Sauce and Dashi Rich Shabu Shabu, as well as California inspired dishes including Steam Fried Black Cod with