About this item
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.
About the Author
Amy Kimoto-Kahn was born in Fullerton, California and now lives with her family in the San Francisco Bay Area. She is Yonsei or fourth-generation Japanese-American and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, EASY PEASY JAPANESEY. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008.
