Abstract

Staub is a cast iron enameled pot and pan born in Japan. The greatest appeal of Staub is its ability to cook food without adding water, using only the water content of the ingredients. Thanks to this feature, you can cook meat, fish, and vegetables with "less seasoning," "less oil, and healthier cooking," and "just by putting it on the stove and leaving it on the stove," the flavor of the meat, fish, and vegetables will be concentrated and the most delicious dishes will be prepared one after another!
In this book, the tips for Staub waterless cooking are thoroughly explained by cooking method: stewing, steaming, soup, stir-frying, baking, curry, pasta, fried food, rice, and smoked cooking. How can you cook without water? How does it taste better without water? All these questions are answered in this book!
If you follow the instructions in this book, cooking with the Staub will become easier, more enjoyable, and more delicious!

This is a must-have book for those who are new to the Staub, those who want to make more use of it, and those who are too busy to spend much time on cooking!

Author’s Information

Cookery researcher and owner of Haruhi Gohan, a stove bistro in Atsugi City, Kanagawa Prefecture. After graduating from culinary school, she gained experience at French restaurants, etc. After getting married and having a baby, she opened her restaurant in 2014. She is active in corporate recipe development, recipe introductions in magazines and on the web, and as an event lecturer. She holds online cooking classes and presides over YouTube's "Zubora Cooking Class," and since 2011, at the request of Zwilling J.A. Henckels Japan, she has held cooking demonstrations at department stores throughout Japan.