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“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
* An introduction to Japan's most beloved home cooking, with recipes for 50 authentic regional favorites.
* Includes a primer on hot pot culture, ingredients, condiments, and tools.
* Hot pots are wholesome, economical, and easy to prepare midweek.
Haven't tried any of the dishes yet but look forward to experimenting with the recipes once life slows down again with the oncoming winter approaching. Read morePublished 18 days ago by AK lady
These are recipes that you can easily do at home. The ingredients are not too obscure and certainly obtainable on Amazon. The recipes are flexible. Read morePublished 4 months ago by Mai
not what I wanted in Japanese cooking...too much for my cooking skillsPublished 4 months ago by Janet Greenwood