Abstract

From gyoza, pies, handmade udon, pasta, French bread, Hanamaki, and more, this book introduces how to make a variety of flour dishes from around the world with a wide variety of process cuts. There are also plenty of columns that will help you learn more about flour dishes, such as the differences between Western and Chinese pies and stuffed pasta.

Author’s Information

She studied cooking at Ikeda Yukie's cooking school for four years, from her third year of junior high school to her third year of high school. After graduating from Tsuji Culinary Institute, Abeno, Osaka, she worked as a staff member at the school for 12 years. During that time, she worked to train professional chefs at Tsuji Culinary Institute Osaka, Lyon, France, and Ecole Culinaire National. She became the first female instructor at Lyon, France, and also trained at the three-star French restaurant Georges Blanc. She runs the Delices de Cuyère Kawakami Fumiyo cooking school in Ebisu, Tokyo. She is currently active as a food education instructor, food analyst, and local ambassador for her hometown of Tateyama, Chiba, giving lectures in various places, and appearing in magazines and newspapers. (This information was published at the time this book was published.)