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