Abstract

This book explains the basics before cooking, such as how to prepare tools, how to measure seasonings, and how to use knives. It also covers the necessary knowledge and tips for cooking, such as how to prepare and cut ingredients, cooking techniques such as simmering, baking, deep-frying, and boiling, and Japanese, Western, and Chinese seasonings. It is perfect for those who want to try cooking for the first time. *This book is a revised and re-edited version of "Cooking Textbook at a Glance: Basic Edition" (first published in October 2010). The format and title have been changed.

Author’s Information

Fumiyo Kawakami, Director of Delices de Cuyères Cooking School Fumiyo Kawakami has been interested in cooking since she was a child, and studied cooking at Yukie Ikeda'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 Tsuji Tokyo. She became the first female instructor at the Lyon, France school, and also had the opportunity to train at the three-star French restaurant Georges Blanc.
In 1996, she opened "Delice de Cuyère / Kawakami Fumiyo Cooking School" in Shibuya, Tokyo. From 2010 to 2019, she operated a restaurant as the owner and chef. She is active in many areas, including as an outpatient lecturer at Tsuji Culinary Institute, a food education instructor, a food analyst, and a cooking ambassador for Tateyama, Chiba Prefecture, where she was born, giving performances around the country, appearing on television, in magazines, and developing products for food manufacturers. She has written many books, including "Low Temperature Vacuum Cooking Recipes" (Graphic-sha Publishing) and the "The Most Kind Cooking Textbook" (Shinsei Publishing) series.