Classic Japanese Porcelain
Classic Japanese Porcelain

Author: Takeshi Nagatake

Publisher: Kodansha International

Published: 2003

Total Pages: 108

ISBN-13: 9784770029522

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Imari and Kakiemon wares are produced in the Arita area of Kyushu, a focus ofomestic porcelain production since the 17th century. In addition to theophisticated potting techniques and cobalt/celadon underglaze decorationearned from Korea, Japanese potters learned Chinese overglaze enamelechniques and the brilliant porcelains of Kyushu appeared almost overnight.hese porcelains were shipped through the port of Imari, and hence becamenown by that name. Wares from the Kakiemon kilns are well known for theirright yet subtle red enamel, the delicate balance between decorated andhite areas, and the painstaking care directed to every step from refininghe clay to the enamel firing.;This book provides a visual overview of theistory, techniques and distinguishing features of both Imari and Kakiemonares.

志野と織部
志野と織部

Author: Ryōji Kuroda

Publisher: Kodansha International

Published: 2002-09

Total Pages: 120

ISBN-13: 9784770028976

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The authors offer a comprehensive, visual, kiln-by-kiln survey of Shino and Oribe ware. Illustrations.

Donabe
Donabe

Author: Naoko Takei Moore

Publisher: Ten Speed Press

Published: 2015-10-27

Total Pages: 330

ISBN-13: 1607747006

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A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

Dish
Dish

Author: Shax Riegler

Publisher: Artisan Books

Published: 2011-01-01

Total Pages: 305

ISBN-13: 1579654126

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As every great hostess knows, the right dinner plates bring design, color, and drama to the table and elevate an ordinary meal into something special. "Dish" is a visual celebration of these everyday pieces of art that have been the objects of desire of kings, queens, brides, chefs, and hostesses for centuries.

Hirado
Hirado

Author: Louis Lawrence

Publisher:

Published: 1997

Total Pages: 184

ISBN-13:

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The first book in the Encyclopedia of Japanese Art series is devoted to Hirado porcelain and is the only work devoted exclusively to the subject in English. This much needed volume traces the origins of one of Japan's great porcelain manufacturers from its first years in the 17th century to its closure early in the 20th century. Illustrated with over 100 color plates, almost all of which are published for the first time, it displays the extraordinary range of Hirado wares originally made exclusively for the wealthy Matsura family. It conclusively demonstrates that Hirado was an important kiln in the history of Japanese ceramics and its widely varied wares rank among the finest made. Within the appendices of this book is a unique and comprehensive section devoted to over 90 marks found on Hirado wares. The eccentric charm and superlative quality of this rare porcelain is admirably displayed in this book by scholar and dealer, Louis Lawrence with an introduction by the renowned collector David Hyatt King.--Amazon.com.

Shoji Hamada
Shoji Hamada

Author: Susan Peterson

Publisher: Bloomsbury Publishing

Published: 2023-04-13

Total Pages: 398

ISBN-13: 1789942276

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An in-depth portrait of the life and work of Shoji Hamada, one of the key figures behind the development of studio pottery in the 20th century, and the legacy he left. Shoji Hamada was one of the seminal figures in 20th century ceramics. Along with the British potter Bernard Leach, he was instrumental in the development of the international Studio Pottery movement in the early 1900s. Their dramatic influences are still felt today, particularly in the United States and Great Britain. Hamada, also a major figure in Japan's folk art revival, was designated a 'Living National Treasure' by the Japanese government in 1955 and awarded the Order of Culture in 1968. Shoji Hamada is an ebullient and fascinating portrait of a great potter, tracing his place in the ceramic tradition and revealing a keen perception of his energetic lifestyle, dazzling work cycle, and intriguing specifics about the firing of his kilns. The text and over 200 new colour photographs from Peterson's stay at Hamada's compound in 1970 present a wealth of detail about techniques and processes. Equally important are the author's insights depicting Hamada's bequest to us: one whose life was concentrated toward the perpetuation and achievement of fundamental, unchanging and universal values and goals. In this completely re-designed and updated version of her classic book, Susan Peterson brings together the East-West connection personified by Hamada and Leach. In a completely new concluding chapter, she assesses Hamada's ongoing legacy to the world of studio pottery. This is an authoritative account of one of the towering figures in the ceramics world by one of the first people to welcome him to America in the early 1950s. The book is a must for anyone interested in the evolvement of hand pottery and the dynamics of ceramics in general.