Hot pots—popular in Japanese homes—combine vegetables, tofu, noodles, seafood, poultry, or meat in a single pot. The executive chef of Matsuri restaurant in Manhattan's trendy Maritime Hotel and a food writer for New York Times and Gourmet provide a wonderful introduction to this Japanese comfort food with an overview of ingredients, equipment, and over 50 recipes. While not your usual get-together fare, a dish like Yose Nabe, or Anything Goes, which features tofu, chicken, scallops, snapper, and shrimp will certainly be a conversation starter. Recipes are organized into vegetables and tofu, fish and other seafood, chicken and duck, and beef, pork, lamb, and venison. Both online and local markets are listed, and full-color pictures help in the preparation and presentation of dishes. Essential for cooks who enjoy Japanese and Asian cooking.