Hot Pot Book in the New York Times

Explore the comforting world of Japanese hot pots with Tadashi Ono and Harris Salat, as featured in the New York Times food section. Discover how hot pots sustain body and soul in the cold months and learn to create these brief and versatile one-pot meals that welcome variation.

Our hot pot book was mentioned today in the New York Times food section. Here's what Florence Fabricant said: "Steaming bowls sustain body and soul in the cold months. Your grandmother probably knew how to fill this need and the Japanese certainly do, as Tadashi Ono and Harris Salat so deftly demonstrate in "Japanese Hot Pots: Comforting One Pot Meals" Once you have assembled the ingredients, the actual preparation is brief...The recipes are blueprints that welcome variation." Read the clip here. Woo-hoo!