Abstract

An author who has studied local cuisine in the USA, Italy, and Hong Kong and serves as the principal of a prestigious culinary school presents 100 salad recipes with exquisite ingredient combinations and flavors that make you want to eat them over and over again.
After cooking each ingredient, these salads are mixed with dressing or mixed together before eating, hence the title "Mixed Salads".

・The main recipes feature an innovative design where you can see both the dish photo and the ingredient photo on a spread, making it easy to understand both the ingredients and the steps.
・The featured menus offer a variety of options, including versatile dishes and ones suitable for entertaining guests.
・A wide range of genres and types of recipes, including Western, Japanese, Chinese, ethnic, and fruit salads, are abundantly included.
This book is packed with recipes that can be enjoyed in various dining scenes throughout the year!

Author’s Information

Natsuko Nakamura is the principal of TANAKA REIKO Cooking School, a long-standing cooking school in Ginza, Tokyo, that has been operational for over 50 years. After graduating from Japan Women's University with a degree in Food Science, they studied international cuisine in New York, Florence, and during their assignment in Hong Kong. They have extensive knowledge and experience in food-related matters, including expertise in international cuisine, and they also provide advice on food product development for companies. They make frequent appearances in the media.