• Japanese Hot Pots: Comforting One-Pot Meals See large image

    Japanese Hot Pots: Comforting One-Pot Meals (Paperback) By (author) Tadashi Ono, By (author) Harris Salat

    $19.83 - Save $18.92 48% off - RRP $38.75 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionWholesome, 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.

Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10


Reviews | Bibliographic data
  • Full bibliographic data for Japanese Hot Pots

    Japanese Hot Pots
    Comforting One-Pot Meals
    Authors and contributors
    By (author) Tadashi Ono, By (author) Harris Salat
    Physical properties
    Format: Paperback
    Number of pages: 192
    Width: 224 mm
    Height: 240 mm
    Thickness: 18 mm
    Weight: 658 g
    ISBN 13: 9781580089814
    ISBN 10: 158008981X

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    LC subject heading:
    B&T Modifier: Geographic Designator: 69
    Ingram Theme: CULT/JAPANS
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    DC22: 641.5952
    BISAC V2.8: CKB070000, CKB023000, CKB079000
    LC subject heading:
    BISAC V2.8: CKB037000
    BIC subject category V2: 1FPJ
    B&T Approval Code: A97406020
    LC subject heading:
    BISAC V2.8: CKB048000
    DC22: 641.8/20952
    LC classification: TX840.O53 O56 2009
    LC subject heading: ,
    DC22: 641.820952
    Thema V1.0: WBN
    Edition statement
    Illustrations note
    30+ full-colour photos, 50 recipes
    Imprint name
    Publication date
    22 September 2009
    Publication City/Country
    Berkeley CA
    Author Information
    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.
    Review quote
    "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"" "
    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