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TATSUMI PUBLISHING CO.,LTD.
| Address | Kasugacho Bldg.5F, 1-33-13 Hongo Bunkyo-ku Tokyo, JAPAN ZIP:113-0033 |
|---|---|
| Representative Name | KAZUJI HIROSE |
| Annual Revenue | closed |
| No. of Employees | 69 |
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Cooking & Food Book
SD item code:10290301
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
My Delicious Meals in Three: A New Menu Guide
 Original text before translation
ぼくのおいしいは3でつくる 新しい献立の手引き
(9784777827404)
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(9784777827404)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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Format:A5
Number of pages:128 |
| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2022
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Description
| The most delicious home cooking with ordinary ingredients! A new standard of cooking that has further evolved [delicious]. [What I'm aiming for is the latest version of ordinary cooking. What I am aiming for is the latest version of ordinary cooking, simple but luxurious. What are the 3 things that make a dish delicious? Three ingredients in one dish is easy. The basic color scheme is red, green, and yellow. Knowledge and logic are the key to serving food, and serving it in a triangular shape is beautiful. In this book, Higuchi proposes a three-course menu of appetizers, entrees, and desserts that will enrich the mealtime of both cook and eater. -- A new guide to menu planning. Menu 1: Evolving Recipes Ohitashi Salad -- Crunchy Vegetables in Ice Water Square Hamburger Steak -- Crispy and fluffy, a new hamburger steak classic that only requires mixing and grilling! Pudding and Coffee Jelly -- Combining different textures Menu 2: Simple but luxurious dishes Blancmange crab egg salad -- coffee beans enhance the flavor of the crab egg Luxurious Spaghetti -- Pasta cooked in bouillon with eggs for a rich taste Basil-flavored Orange -- Jelly connects and harmonizes the three dishes Menu 3: New fish dishes Scallops Carpaccio -- Cut scallops lengthwise for better texture. Japanese style aqua pazza -- not grilled or boiled fish, but cooked in water Pineapple and Cream Cheese -- Fruit + cheese + aroma for a rich flavor Menu 4: Stir in the deliciousness Greens and green beans with sesame sauce -- soggy eggplant serves as a bridge for the dressing. Oyako-don with minced chicken and minced chicken meat -- The reason I use minced chicken meat is because I want it to be close to the grain of the rice. Kaki-Yuzu (persimmon and yuzu citron) -- Using yuzu watashi to make the texture melt in your mouth. Menu 5: Talking with the pot Cucumber, kiwi and mint salad -- Pound and mash the cucumber to blend the flavors. Chicken fricassee -- Bake the chicken and add an egg yolk for richness and thickening. Lime-flavored bananas -- the acidity of the lime gives the bananas a distinct sweetness. Menu 6: Fermentation is kind to people Chilled tomatoes with Earl Grey -- The flavor of tea enhances the umami of the tomatoes. Sauteed pork with kanzuri sesame sauce -- Pork can be grilled at 65°C in the center. Sesame Shiruko (Sesame Seed Soup) -- Using softened sesame paste, you can make sesame seed soup in 10 minutes. Menu 7: The sauce is the star of the curry. Mikan Salad -- Chili peppers and salt enhance the sweetness of mandarin oranges. Lamb Butter Curry -- add vegetables to a blender for a great sauce using only curry powder. Vanilla ice cream and cocoa cookies -- Cocoa cookies are crushed to look like dirt. Menu 8: Steamed food in a microwave oven Microwavable hot vegetables with savory sauce -- small, even slices ensure efficient heating Steamed salmon fillet in microwave -- Just by microwaving, the fillet becomes fluffy. Blueberry and yogurt -- The same aromatic ingredients are layered to create a synergistic effect. Menu 9: Steak to improve your life Green salad -- Wrap in a cloth and refrigerate until crispy Black Pepper Steak -- Crushed black pepper and grilled for a savory flavor Chocolate and Blue Cheese -- Layer the same aromatic ingredients for a synergistic effect. Menu 10: Fish dishes for busy days Mushrooms and Creamy Soup -- Slowly saute mushrooms to concentrate umami Sautéed Marlin Tuna with Tomatoes and Capers -- Marinated in salted milk and baked to moist perfection Strawberry Mousse -- Fresh cream and strawberry acid to make the mousse firm |
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| Shipping Method | Estimated Arrival |
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| Sea Mail | From May.31st to Aug.5th |
| Air Mail | From May.15th to May.17th |
| EMS | From May.14th to May.17th |
| Pantos Express | From May.16th to May.21st |
| DHL | From May.14th to May.16th |
| UPS | From May.14th to May.16th |
| FedEx | From May.14th to May.16th |
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CookingOther items from this category:
[What I'm aiming for is the latest version of ordinary cooking. What I am aiming for is the latest version of ordinary cooking, simple but luxurious.
What are the 3 things that make a dish delicious?
Three ingredients in one dish is easy.
The basic color scheme is red, green, and yellow.
Knowledge and logic are the key to serving food, and serving it in a triangular shape is beautiful.
In this book, Higuchi proposes a three-course menu of appetizers, entrees, and desserts that will enrich the mealtime of both cook and eater.
-- A new guide to menu planning.
Menu 1: Evolving Recipes
Ohitashi Salad -- Crunchy Vegetables in Ice Water
Square Hamburger Steak -- Crispy and fluffy, a new hamburger steak classic that only requires mixing and grilling!
Pudding and Coffee Jelly -- Combining different textures
Menu 2: Simple but luxurious dishes
Blancmange crab egg salad -- coffee beans enhance the flavor of the crab egg
Luxurious Spaghetti -- Pasta cooked in bouillon with eggs for a rich taste
Basil-flavored Orange -- Jelly connects and harmonizes the three dishes
Menu 3: New fish dishes
Scallops Carpaccio -- Cut scallops lengthwise for better texture.
Japanese style aqua pazza -- not grilled or boiled fish, but cooked in water
Pineapple and Cream Cheese -- Fruit + cheese + aroma for a rich flavor
Menu 4: Stir in the deliciousness
Greens and green beans with sesame sauce -- soggy eggplant serves as a bridge for the dressing.
Oyako-don with minced chicken and minced chicken meat -- The reason I use minced chicken meat is because I want it to be close to the grain of the rice.
Kaki-Yuzu (persimmon and yuzu citron) -- Using yuzu watashi to make the texture melt in your mouth.
Menu 5: Talking with the pot
Cucumber, kiwi and mint salad -- Pound and mash the cucumber to blend the flavors.
Chicken fricassee -- Bake the chicken and add an egg yolk for richness and thickening.
Lime-flavored bananas -- the acidity of the lime gives the bananas a distinct sweetness.
Menu 6: Fermentation is kind to people
Chilled tomatoes with Earl Grey -- The flavor of tea enhances the umami of the tomatoes.
Sauteed pork with kanzuri sesame sauce -- Pork can be grilled at 65°C in the center.
Sesame Shiruko (Sesame Seed Soup) -- Using softened sesame paste, you can make sesame seed soup in 10 minutes.
Menu 7: The sauce is the star of the curry.
Mikan Salad -- Chili peppers and salt enhance the sweetness of mandarin oranges.
Lamb Butter Curry -- add vegetables to a blender for a great sauce using only curry powder.
Vanilla ice cream and cocoa cookies -- Cocoa cookies are crushed to look like dirt.
Menu 8: Steamed food in a microwave oven
Microwavable hot vegetables with savory sauce -- small, even slices ensure efficient heating
Steamed salmon fillet in microwave -- Just by microwaving, the fillet becomes fluffy.
Blueberry and yogurt -- The same aromatic ingredients are layered to create a synergistic effect.
Menu 9: Steak to improve your life
Green salad -- Wrap in a cloth and refrigerate until crispy
Black Pepper Steak -- Crushed black pepper and grilled for a savory flavor
Chocolate and Blue Cheese -- Layer the same aromatic ingredients for a synergistic effect.
Menu 10: Fish dishes for busy days
Mushrooms and Creamy Soup -- Slowly saute mushrooms to concentrate umami
Sautéed Marlin Tuna with Tomatoes and Capers -- Marinated in salted milk and baked to moist perfection
Strawberry Mousse -- Fresh cream and strawberry acid to make the mousse firm
「ぼくが目指しているのは普通の料理の最新バージョン。シンプルだけど贅沢な料理です」—— 樋口直哉
おいしいをつくる3とは——
◯1皿に盛り込む食材は3つだと簡単
◯基本の配色は、赤、緑、黄、3色あると見栄えがいい
◯盛り付けは知識と理屈。3角形に盛りつけると美しい
そして本書では樋口さんの日々ごはん、つくる人も食べる人も食事の時間が豊かになる、前菜、メイン、デザートの3皿でつくる献立を提案しています。
—— 新しい献立の手引き ——
献立1 進化するレシピ
おひたしサラダ —— シャキシャキ野菜の歯応えは、氷水でつくる
四角いハンバーグ —— カリッとふんわり、混ぜて焼くだけの新定番ハンバーグ
プリンとコーヒーゼリー —— 異なるテクスチャーを組み合わせる
献立2 シンプルだけど、贅沢な料理
ブラマンジェかにたまサラダ —— コーヒー豆がかにたまの味を引き立てる
贅沢スパゲッティ —— パスタはブイヨンで茹でW卵使いでリッチな味に
バジル風味のオレンジ —— ゼリーがつなげて3品で調和
献立3 新しい魚料理
ホタテのカルパッチョ —— ホタテは縦に切ると、歯ごたえが良くなる
和風アクアパッツァ —— 焼き魚でも煮魚でもない、水で焼く調理法
パイナップルとクリームチー —— 果物+チーズ+香りで、リッチな風味に一変
献立4 かきこむおいしさ
青菜といんげんのごま和え —— グズグズに煮たなすが、和え衣のつなぎ役に
鶏そぼろの親子丼 —— 鳥そぼろを使うのはお米の粒子に寄り添いたいから
柿柚子 —— 柚子のワタを使ってとろける口当たりに
献立5 鍋と会話する
きゅうり、キウイ、ミントのサラダ —— 味がなじむよう、きゅうりは叩いて潰す
鶏肉のフリカッセ —— 焼き目と卵黄で、コクととろみをつける
ライム風味のバナナ —— ライムの酸味で甘みの輪郭がくっきり
献立6 発酵は人にやさしい
冷やしトマトのアールグレー風味 —— 紅茶の風味がトマトのうまみを強調
ポークソテー かんずりごまソース —— 豚肉の焼き上がりは、中心温度65℃でOK
ごま汁粉 —— ねりごまを使えば10分で汁粉に
献立7 カレーはソースが主役
みかんサラダ —— 唐辛子と塩で、みかんの甘みを引き立たせる
羊バターカレー —— ミキサーに野菜をかければカレー粉だけで絶品ソース
バニラアイスとココアクッキー —— ココアクッキーを砕いて、土に見立てる
献立8 蒸し料理は電子レンジで
レンジで温野菜の香味だれ —— 小さく均等に切れば、効率的に加熱できる
レンジでサーモンの清蒸（チンジョン） —— レンチンするだけで、切り身がふっくら
ブルーベリーとヨーグルト —— 同じ香り成分を重ねて、相乗効果を発揮
献立9 生活向上ステーキ
グリーンサラダ —— 布巾で包み、冷蔵庫で冷やせばシャキシャキに
黒胡椒のステーキ —— 黒胡椒を潰して焼いて香ばしさに
チョコレートとブルーチーズ —— 同じ香り成分を重ねて、相乗効果を発揮
献立10 忙しい日こそ、魚料理
きのことクリーミースープ —— きのこをじっくり炒めて、うま味を凝縮
カジキマグロのソテー トマトとケッパー —— 塩入の牛乳に漬けて、しっとり焼き上げる
いちごのムース —— 生クリームといちごの酸でムースを固める