FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

EARTHENWARE, CLAY CASSEROLES, DONABE

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

of various types are used throughout Asia for slow cooking, braising and soup-making. The Chinese type are known as “sand pots”, the Japanese donabe is made of a special clay that holds heat well. This type of pot can be used on a direct flame without damage, but must be heated slowly.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.