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 . You and your guests will love quickly cooking shabu-shabu-style meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a shime (end-of-meal course), when plump udon noodles, tender ramen noodles, or fluffy rice are placed into the leftover broth and simmered until warm and bursting with its delicious flavor. With easy-to-follow, step-by-step instructions and stunning photos , Simply Hot Pots will not only have your dinner table brimming with great food, but also great conversation. Delve into the world of Asian cuisine with the Simply . series .

From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes. Other titles in this series include: Simply Pho, Simply Ramen.