Simply Hot Pots: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals (Volume 4)

Simply Hot Pots: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals (Volume 4)

<DIV><B>In Japan, hot pot cooking is called <I>nabemono</I>, or <I>nabe</I>, and cooked in <I>donabe</I>, 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!).</B><BR /><BR /><I>Simply Hot Pots</I> brings hot pot cooking to your table with a complete course of<B> 75 recipes</B>, <B>including 15 base broths </B>(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 <I>Simply Ramen</I>, shares recipes of <B>traditional and non-traditional Japanese hot pots</B>, along with <B>East Asian hot pots with flavors from Mongolia, Thailand, and Malaysia</B>.<BR /><BR /> You and your guests will love quickly <B>cooking shabu-shabu–style</B> meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a <I>shime</I> (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.<BR /><BR /> With <B>easy-to-follow, step-by-step instructions</B> and <B>stunning photos</B>, <I>Simply Hot Pots</I> will not only have your dinner table brimming with great food, but also great conversation.</DIV>