Home economics and life sciences French Chef's Subtraction Recipe / Kazunari Nakamura

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Home Economics and life environment studies
[Contents introduction]
This is the first book written by a French chef who became a topic of conversation on SNS.
This is the first book written by Mr. Kazunari Nakamura who is the chef of the popular French restaurant "LA BONNE TABLE" in Nihombashi, Tokyo.
This is the first book written by Mr. Kazunari Nakamura who is the chef of the popular French restaurant "LA BONNE TABLE" in Nihombashi, Tokyo.
This is the first book written by Mr. Kazunari Nakamura who is the chef of the popular French restaurant "LA BONNE TABLE" in Nihombashi, Tokyo.
This is the first book written by Mr. Kazunari Nakamura who is the chef of the popular French restaurant "LA BONNE TABLE" in Nihombashi, Tokyo.
This is the first book written by Mr. Kazunari Nakamura who is the chef of the popular French restaurant "LA BONNE TABLE" in Nihombashi, Tokyo.
This is the first book written by Mr. Kazunari Nakamura who is the chef of the popular restaurant "LA BONNE TABLE" in NihomDelicious main course Recipes for Meats and Fish
3 types of exquisitely heated steaks that match the characteristics of the meats
"beefsteak," "chicken steak," and "pork steak"
"salmon meuniere" that is grilled softly with mousse-like butter
"Red Snapper poele" that is grilled with the remaining heat
"chicken simmered with white wine" that lets you feel the original delicate flavor of the ingredients
● Pasta and rice dishes made with special French techniques
● column With just a little leftover ingredients - tuna sashimi, mushrooms, chicken skin
A total of 60 dishes that can be quickly made into a professional flavor.
Many dishes that became a topic of conversation on SNS are published as the "definitive edition".
After graduating from university, entered a professional cooking school and became a French culinary master.
Trained at "Che Matsuo" etc. and went to "Citabria" in Nishiazabu.
The restaurant was renovated as "Lefelvesons".
Promoted to Sue Chef in 2012.
Became a chef when "LA BONNE TABLE" opened in 2014.
Supervised cooking of "le bistrot des bleus" in 2023. ポムフリット メリゼ Ratatouille Onion Soup Gratin Ratatouille Quiche Onion Soup Gratin Ravioli American Sauce Cream Stew Vichyssoise Ebino Character ポムリヨネーズ