Recipe Ma cuisine How to bring out the deliciousness / Yukiko Hirano

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Recipe
Ms. Yukiko Hirano, who was a hit maker of cooking books such as Le Creuset books and wine snacks. This book contains the cooking philosophy that Ms. Hirano wanted to convey. She explains how to judge ingredients created from her many years of experience and how to cook each ingredient differently. In fact, there is a "dividing line" for deliciousness. This book introduces Ms. Hirano's real "deliciousness" techniques and recipes. Why she chose that cooking method? It also takes a scientific perspective that verifies the basis from the root. In addition, it introduces how to handle ingredients learned in France and how to use seasonings, etc. as knowledge. It is a useful book that can be read and also useful as a drawer of cooking ideas. It comes with an index that can be drawn from ingredients, seasonings, utensils, etc.. It comes with an index that can be drawn from ingredients, seasonings, utensils, etc.. ■ Table of Contents (tentative) 1. Think about the deliciousness of vegetables (how to draw out the deliciousness / how to draw out from French cuisine / how to handle Japanese cuisine). By vegetables / how to draw out and developing into cooking (over 20 types including potato, carrot, bell pepper, onion, cabbage, asparagus, leafy vegetables, etc.) 2. Think about the deliciousness of meat dishes (meat, meat, grilled, boiled) 3. Think about the deliciousness of fish dishes 4. Think about the deliciousness of fried foods 5. Think about the deliciousness of rice