Recipe Basic course in French cuisine

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Recipe
Chef Shinya Ogino a Ogino, manages the kitchens of a restaurant with 32 seats for 2 people (including Chef Ogino). This book explains the techniques for making the most delicious dishes with the smallest number of people through the standard French and Western dishes. All of the items come with photographs of the process, so that it is easy to understand the meaning of each work during the cooking process. It is always useful for first year students who have just started training in French cuisine, as well as for those who want to start their own business. [Also from KUJI] 1. French cooking techniques you want to keep in mind 2. Basic restaurant parts you want to have 3. French and Western standard dishes (97 per seafood, beef, lamb, pork, chicken, duck, gibier, innards, vegetables, Western style, dessert)