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BOOK

Motto Oishiku Tsukuretara (Magazine House Shinsho)

Higuchi Naoya / Cho

1000yen
(1100yen Tax incl. in Japan)
US$ 6.28
Points You Earn 1% (10p)
Release Date March 2022
Availability In Stock at Supplier:Usually ships in 2-4 days
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Product Details

Catalog No.NEOBK-2723823
JAN/ISBN 9784838775040
Product Type BOOK
Label/DistributorMagazine House
Product Package Size (Measured) 10.9 x 17.3 x 1cm
Pages 180

Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.

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Description

[Machine Translation] One salt level and one way of cutting can upgrade the taste of your favorite dishes! Roasted turnips - keep the skin on for a juicy finish. Asparagus Egg Sauce - Boil water with 2% salt. Spring Vegetable Soup-Cutting vegetables into small pieces creates complex flavors. World's Simplest Green Salad - Cut leafy greens with a knife. Pork shabu-shabu with lots of condiments - The right temperature is 80 . Overcooking makes it dry. Chilled tomato pasta - Grate tomatoes with a grater. Dessert - add seasonal fruits, herbs, liqueur, etc. etc. 37 dishes in all.

Translate Description

*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region (谷歌翻译在中国大陆无法使用).

Description in Japanese

もっとおいしく作れたら (マガジンハウス新書) / 樋口直哉/著

塩加減ひとつ、切り方しだい、いつもの味がグレードアップ!カブの丸焼き―皮をつけたまま調理するとジューシーに仕上がる。アスパラガス卵のソース―茹でる湯の塩分は2%に。春野菜のスープ―野菜を小さく切ると複雑な風味が生まれる。世界一シンプルなグリーンサラダ―葉野菜は包丁で切る。薬味たくさんの豚しゃぶ―適温は80℃。加熱しすぎるとパサパサに。トマトの冷製パスタ―トマトをおろし金ですりおろす。デザート―季節の果物にハーブやリキュールなど香りを足す...etc.全37品。

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    Tracklisting

    1
    第1章 野菜が教えてくれたこと
    2
    第2章 スープ―微笑むような火加減で
    3
    第3章 サラダ―素材と対話する、ということ
    4
    第4章 鉄のフライパンは一生もの
    5
    第5章 肉料理―シンプルに仕立てる
    6
    第6章 ご飯、ときどきパスタ
    7
    第7章 デザート―香りの魔法

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