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KAWADE SHOBO SHINSHA Ltd.Publishers
| Address | 2-32-2 Sendagaya Shibuyaku Tokyo, JAPAN ZIP:151-0051 |
|---|---|
| Representative Name | MASARU ONODERA |
| Annual Revenue | closed |
| No. of Employees | 68 |
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Cooking & Food Book
SD item code:4855046
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
Noboru Tani / Kunimoto Ohashi / Takayuki Nomizu / Ryohei Kuninaga
 Original text before translation
谷 昇 著/大橋 邦基 著/野水 貴之 著/國長 亮平 著
(9784309285672)
JAN:9.78431E+12
|
(9784309285672)
JAN:9.78431E+12
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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189×257 format B5 deformed pages 96
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| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2016
Product tag: None
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Description
| The bribery of a famous restaurant with 2 Michelin stars for 8 consecutive years is a nutritional balance that supports physical fitness in the kitchen, limited budget and time ...... The book is full of tips for home cooking, such as the nutritional balance that supports physical strength in the kitchen, limited budget and time, etc. The recipes for 89 dishes using familiar ingredients and extremely tasty are now available for the first time! Michelin Guide: Two Stars for Nine Consecutive Years* "Off the Menu" from Top French Restaurants [The recipes in "Makanai" by professional chefs are full of methods that should be imitated at home. [The "makanai" of a famous French restaurant.] How exciting and intriguing it sounds! We asked Chef Tani about it. [What kind of makanai do you usually eat?] [What kind of makanai do you usually eat? The answer was surprising. *No French food (French home cooking is allowed). *No creative dishes, but standard dishes that everyone knows. *One main makanai, one late night meal after business hours *Basically, dishes that can be used as a side dish for rice. *Lots of vegetables and nutritional balance *No two main ingredients or cooking methods are the same during the week. *Staff members share the budget and work together to make ends meet. *Finish the meal within the allotted time: ...... I was surprised and noticed that they are just like us. Isn't it just like us? Cooking food that is healthy for the family and tastes good without boring them, all on a limited budget and within a limited time. Repeat the same process every day. The "three brothers," Mr. Ohashi, Mr. Nomizu, and Mr. Ryohei, are responsible for the food at Le*Mange*Tout. They all smile wryly and say, "Our makanaka is delicious! They all smile fearlessly. They are confident because they have worked hard for it in the past. [When I was a newcomer, I compiled a week's worth of recipes for lunch and dinner on my days off. I included ingredients, cooking methods, working hours, and amounts. I would then ask the sous chef at the time to check it, and it was a lot of work...] Ryohei said. Furthermore, Chef Tani and Madame Kusumoto's eyes light up when they see the dishes laid out on the kitchen table. Makanai is a stage where you can train and express yourself as a chef, and it is also a place where you are judged without restraint. The "three brothers," who were trained by the wise French chef, Chef Tani*, have generously shared in this book all that they have, their professional skills for achieving deliciousness, and ideas for making meals on a daily basis. The menu is a collection of exquisite dishes that can only be found in this book. Sometimes, even Chef Tani's makanai is lavishly prepared! This is a very useful and reliable book. We hope you will try the "Three Brothers" method. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From May.23rd to Jul.26th |
| Air Mail | From May.7th to May.9th |
| EMS | From May.2nd to May.9th |
| Pantos Express | From May.8th to May.13th |
| DHL | From May.2nd to May.8th |
| UPS | From May.2nd to May.8th |
| FedEx | From May.2nd to May.8th |
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Some trading conditions may be applicable only in Japan.
*Important Notice
Under the resale price maintenance system, publishers are legally allowed to specify the selling price of their books. We ask that your company also adhere to the sales price specified by us. In the unlikely event that you fail to do so, we will discontinue our business with you. We ask for your understanding in advance. |
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FOODOther items from this category:
Michelin Guide: Two Stars for Nine Consecutive Years* "Off the Menu" from Top French Restaurants
[The recipes in "Makanai" by professional chefs are full of methods that should be imitated at home.
[The "makanai" of a famous French restaurant.] How exciting and intriguing it sounds!
We asked Chef Tani about it. [What kind of makanai do you usually eat?] [What kind of makanai do you usually eat?
The answer was surprising.
*No French food (French home cooking is allowed).
*No creative dishes, but standard dishes that everyone knows.
*One main makanai, one late night meal after business hours
*Basically, dishes that can be used as a side dish for rice.
*Lots of vegetables and nutritional balance
*No two main ingredients or cooking methods are the same during the week.
*Staff members share the budget and work together to make ends meet.
*Finish the meal within the allotted time: ......
I was surprised and noticed that they are just like us. Isn't it just like us?
Cooking food that is healthy for the family and tastes good without boring them, all on a limited budget and within a limited time. Repeat the same process every day.
The "three brothers," Mr. Ohashi, Mr. Nomizu, and Mr. Ryohei, are responsible for the food at Le*Mange*Tout.
They all smile wryly and say, "Our makanaka is delicious! They all smile fearlessly. They are confident because they have worked hard for it in the past.
[When I was a newcomer, I compiled a week's worth of recipes for lunch and dinner on my days off. I included ingredients, cooking methods, working hours, and amounts. I would then ask the sous chef at the time to check it, and it was a lot of work...] Ryohei said.
Furthermore, Chef Tani and Madame Kusumoto's eyes light up when they see the dishes laid out on the kitchen table.
Makanai is a stage where you can train and express yourself as a chef, and it is also a place where you are judged without restraint.
The "three brothers," who were trained by the wise French chef, Chef Tani*, have generously shared in this book all that they have, their professional skills for achieving deliciousness, and ideas for making meals on a daily basis.
The menu is a collection of exquisite dishes that can only be found in this book. Sometimes, even Chef Tani's makanai is lavishly prepared! This is a very useful and reliable book. We hope you will try the "Three Brothers" method.
8年連続ミシュラン2ツ星の名店の賄いは、厨房での体力を支える栄養バランス、限られた予算と時間……等々、家庭料理のヒントが満載。身近な材料でとびきり美味しい89品のレシピを初公開！
ミシュランガイド 9年連続二つ星・一流フランス料理店の“メニューにない逸品”
「限られた予算と時間のなかで、美味しさを極める」──プロの料理人が作るまかないには、家庭でこそ真似したいメソッドが溢れていました。
「有名フランス料理店のまかない」。なんと心が躍り、興味をそそられる響きなのでしょう。
谷シェフに聞きました。「普段、どんなまかないを食べているのですか？」。
返ってきた答えは意外なものでした。
・フランス料理は禁止（フランスの家庭・郷土料理はOK）
・創作料理はなしで、誰もが知る定番の料理
・メインのまかないは1度、営業後の深夜の1食
・基本的にはごはんのおかずになるもの
・野菜たっぷり、栄養バランスを考える
・1週間のなかで、主食材の部位、調理法がかぶってはいけない
・スタッフが予算を出しあってやりくりする
・決められた時間内で仕上げる……
驚きとともに、気づきます。私たちと同じなのでは？
家族の健康を考えながら、飽きさせることなく料理を、しかも美味しい料理を、限られた予算と時間のなかで作る。その毎日を繰り返すこと。
ル・マンジュ・トゥーのまかないを担うのは、“三兄弟”こと、大橋さん、野水さん、亮平さんの3人。
揃って「うちのまかない美味しいんです！」と不敵の笑みを浮かべます。それも、努め励んだ過去があるからこその自信なのでしょう。
「新人の頃、休みの日に1週間分の昼と夜のまかないレシピをまとめました。材料、調理法、作業時間、金額を含めてです。それを当時のスーシェフに確認してもらうんですが、大変でした。」と亮平さん。
さらにはキッチン台に並べた料理に、谷シェフと楠本マダムの目が光ります。
まかないは、料理人として自分を鍛錬し、表現できる舞台であるとともに、手加減のない審判を受ける場所でもあるのです。
フレンチの賢人・谷シェフの薫陶を受けた“三兄弟”が今もつすべて、美味しさを叶えるプロの技と、日々の食事作りに役立つアイデアを本書で惜しげなく披露してくれています。
メニューは、ここでしか知り得ない逸品ばかりです。ときには贅沢にも谷シェフのまかないまで！ とても有意義で頼もしい1冊になりました。どうぞ“三兄弟”のメソッドをお試しになってみてください。