Abstract

Chicken breast is dry and tasteless, but I eat it because it's cheap and low in calories...I'm surprised when I eat it! This is a book that introduces shockingly delicious chicken breast dishes. The author is Natsuko Nakamura, a cooking expert who has been the principal of a cooking school in Ginza for many years and currently lives in California, USA. In general, breast meat is more popular than thigh meat in Europe and America, and is praised for its elegant taste. It seems that the habit of eating chicken breast, which is effective in recovering from fatigue and relieving stress, and fresh vegetables has become ingrained, and it tastes better than other meats. This book introduces about 80 of the most delicious chicken breast recipes. There are many breast meat dishes all over the world, and there are many famous ones in America, such as chicken nuggets, Cajun chicken, and salad chicken. Of course, these are also included in this book, and the light taste of breast meat goes well with any Japanese, Chinese, or ethnic seasoning, so you can add depth to the flavor by adding cheese or eggs, or accent it with flavored vegetables. We also introduce menus with . Having lived in California, he has become passionate about watching MLB Angels player Shohei Otani's games, and in this book he also proposes high-protein, low-fat menus recommended for athletes such as Otani. Chicken brunch is also popular in California! Enjoy a variety of delicious recipes at home that will turn you from a chicken thigh fan to a chicken breast fan.

Author’s Information

Cooking researcher. Reiko Tanaka Cooking School Principal. After graduating from the Department of Food Science at Japan Women's University, she studied at the New School in New York, La Fort Academy in Florence, and also learned Chinese cooking in Hong Kong. In addition to her proven skills as a professional in teaching home cooking, she has a reputation for recipes that utilize her wide range of knowledge, including her experience living overseas. In addition to running cooking classes, she also provides food-related product development advice to companies and appears in gourmet corners on TV programs. Lives in California, USA since 2020. She is familiar with local cuisine and ingredients, and is focusing on developing recipes. Her books include ``Cooking classes in Ginza that have been going on for 50 years with a 2-year waiting list: Recipes that will last a lifetime'' (KADOKAWA).