Simply Hot Pots

Released on by Amy Kimoto-Kahn
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  • Simply Hot Pots Book Detail

  • Author : Amy Kimoto-Kahn
  • Release Date : 2019-01-08
  • Publisher : Race Point Publishing
  • Genre : Cooking
  • Pages : 179
  • ISBN 13 : 0760363102
  • File Size : 81,81 MB
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Simply Hot Pots by Amy Kimoto-Kahn PDF Summary

Book Description: In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especially when you make your broth bases in advance—these satisfying one-pot meals can be customized for anyone (including kids!). Simply Hot Pots brings hot pot cooking to your table with a complete course of 75 recipes, including 15 base broths (from shabu-shabu to bone broths to creamy corn and tomato broths); pork, chicken, beef, seafood, spicy, vegetable, and specialty hot pot meals; dipping sauces; sides; and desserts. Amy Kimoto-Kahn, the best-selling author of Simply Ramen, shares recipes of traditional and non-traditional Japanese hot pots, along with East Asian hot pots with flavors from Mongolia, Thailand, and Malaysia. You and your guests will love quickly cooking shabu-shabu–style meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a shime (end-of-meal course), when plump udon noodles, tender ramen noodles, or fluffy rice are placed into the leftover broth and simmered until warm and bursting with its delicious flavor. With easy-to-follow, step-by-step instructions and stunning photos, Simply Hot Pots will not only have your dinner table brimming with great food, but also great conversation. Delve into the world of Asian cuisine with the Simply … series. From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes. Other titles in this series include: Simply Pho, Simply Ramen.

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Simply Hot Pots

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A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with backgrou

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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