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Review -- Andrea Nguyen

"For years I decried the fact that only a few Japanese cookbooks pushed your understanding of the cuisine beyond sushi. This year, New York chef Tadashi Ono and writer Harris Salat's Japanese Hot Pots has made great strides in conveying how affordable and accessible the cuisine of Japan is and can be. Whereas Momofuku's fresh ramen will be a labor of love, Ono and Salat's hand-pulled noodle hot pot will be a doable evening endeavor. There is plenty of cultural as well as practical information to guide you in preparing and enjoying your creations. Hot pots (nabe) are not fussy, precious cooking but rather the soul of Japanese cuisine."

- Andrea Nguyen, Viet World Kitchen

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About the Book

The Japanese have long believed that sharing a meal from a single pot forges closer relationships. Japan's beloved comfort food, hot pots, are a well-balanced and naturally nutritious bounty of vegetables, tofu, chicken, seafood, or meat, all infused with lip-smacking Japanese flavors. Japanese Hot Pots demystifies with more than fifty authentic recipes from across Japan. So gather your friends and family round the dinner table for these easy, economical, homey dishes that require minimal fuss and no special equipment — just a good appetite.