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Original Essays | April 11, 2014

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25 Local Warehouse Cooking and Food- Japanese
22 Remote Warehouse Cooking and Food- Soups and Stews

Japanese Hot Pots: Comforting One-Pot Meals

by and

Japanese Hot Pots: Comforting One-Pot Meals Cover

 

Synopses & Reviews

Publisher Comments:

Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals 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 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.

Review:

"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

Review:

"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

Synopsis:

Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort

Synopsis:

Chef Ono and food journalist Salat demystify the communal eating tradition of hot-pot cooking for Americans. Their recipes use savory broths and healthy, easy-to-find ingredients in their one-pot dishes that require minimal fuss and preparation.

About the Author

Tadashi Ono is the executive chef of Matsuri in New York City. He has been featured in the New York Times, Gourmet, Food & Wine, and other prestigious publications.

Harris Salat writes about food and culture for the New York Times, Gourmet, Saveur, and other publications. He is the coauthor of Takashi's Noodles. He lives in New York City.

Table of Contents

Contents

Acknowledgments vii

Introduction 1

The Basics 5

Basic Recipes 29

Dashi 30

Japanese Chicken Stock 32

Napa Cabbage—Spinach Rolls 33

Ponzu 34

Momiji Oroshi 35

Japanese Rice for Shime 36

Vegetables and Tofu 37

Mushroom Hot Pot 39

“Needle” Hot Pot 40

Kyoto Vegetable Hot Pot 42

Tofu Hot Pot 45

Kabocha Pumpkin Hot Pot 47

Rustic Soba Noodle Hot Pot 48

Hand-Pulled Noodle Hot Pot 51

Fish and Other Seafood 53

Salmon Hot Pot 55

Monkfish Hot Pot 56

Halibut Hot Pot 59

Sea Bass Shabu-Shabu 62

Whole Fish Hot Pot 64

Yellowtail and Daikon Hot Pot 66

Black Cod and Soy Milk Hot Pot 67

Kyoto Mackerel-Miso Hot Pot 69

Old Tokyo Tuna-Belly Hot Pot 71

Sardine Dumplings Hot Pot 72

Hiroshima Oyster Hot Pot 75

“Sleet” Hot Pot 77

“Snow” Hot Pot 78

“Strawberry” Hot Pot 81

Squid Hot Pot 82

Fukagawa Clam Hot Pot 83

Crab Hot Pot 85

Pirate Hot Pot 86

Bay Scallops and Sea Urchin Hot Pot 87

“Anything Goes” Hot Pot 89

Oden 91

Chicken and Duck 93

Hakata Chicken Hot Pot 95

Nagoya Chicken Sukiyaki 96

Old Tokyo Chicken Hot Pot 98

Akita Hunter Hot Pot 101

Chicken and Milk Hot Pot 103

Sumo Wrestler Hot Pot 105

Chicken Curry Hot Pot 107

Duck and Duck Dumpling Hot Pot 108

Duck Gyoza Hot Pot 111

Beef, Pork, Lamb, and Venison 113

Beef Sukiyaki 114

Beef Shabu-Shabu 117

Shabu-Suki 120

Yokohama Beef Hot Pot 123

Beef and Taro Root Hot Pot 124

Pork Shabu-Shabu 126

Pork Miso Hot Pot 127

Pork and Greens Hot Pot 128

Hakata Pork Intestines Hot Pot 130

Pork Kimchi Hot Pot 131

Sake Brewer Hot Pot 133

Lamb Shabu-Shabu 134

Venison Hot Pot 136

Resources 139

Index 143

What Our Readers Are Saying

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Average customer rating based on 1 comment:

alchymyst, September 30, 2011 (view all comments by alchymyst)
Fantastic book about Japanese nabe (hot pot) dishes. They are very easy to make and are perfect for dinner in the winter. Note, though, that you have to have access to some Japanese ingredients!
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(1 of 1 readers found this comment helpful)

Product Details

ISBN:
9781580089814
Subtitle:
Comforting One-Pot Meals
Author:
Tadashi Ono and Harris Salat
Photographer:
Schaeffer, Lucy
Author:
Ono, Tadashi
Author:
Salat, Harris
Publisher:
Ten Speed Press
Subject:
General
Subject:
Cookery, japanese
Subject:
One-dish meals - Japan
Subject:
Regional & Ethnic - Japanese
Subject:
Methods - Quick & Easy
Subject:
Japanese
Subject:
Cooking and Food-Japanese
Edition Description:
Trade paper
Publication Date:
20090922
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
FULL COLOR
Pages:
160
Dimensions:
9.66x8.86x.65 in. 1.46 lbs.

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Related Subjects


Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Japanese

Japanese Hot Pots: Comforting One-Pot Meals New Trade Paper
0 stars - 0 reviews
$25.00 In Stock
Product details 160 pages Ten Speed Press - English 9781580089814 Reviews:
"Review" by , "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."
"Review" by , "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."
"Synopsis" by , Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort
"Synopsis" by , Chef Ono and food journalist Salat demystify the communal eating tradition of hot-pot cooking for Americans. Their recipes use savory broths and healthy, easy-to-find ingredients in their one-pot dishes that require minimal fuss and preparation.
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