Abstract

The first book by a French chef who is also a hot topic on social media.
60 recipes that maximize the original flavor of ingredients with the fastest and minimum ingredients and effort.

The first recipe book by Kazunari Nakamura, chef at the popular French restaurant "LA BONNE TABLE" in Nihonbashi, Tokyo.
Delicious because it doesn't take much time. Minimize ingredients and enjoy the flavor of the ingredients. Make the most of the original flavor of the ingredients without unnecessary effort. Packed with tips to quickly create professional flavors.
60 dishes in total, from everyday cooking to holiday feasts.

Do you give up on deliciousness because it's a time-saving dish?
Do you feel like the taste is lacking if there are few ingredients?

This book is full of techniques unique to French chefs that will overturn your preconceived notions of cooking.
"Ratatouille" is not stewed, allowing the flavor of each vegetable to shine. "Onion Gratin Soup" does not use bouillon. It's steamed and ready in 15 minutes...etc. The recipes, which maximize the natural flavor of ingredients with the fastest and least amount of ingredients and effort, will elevate everyday cooking to a feast. This is a book that will make cooking more flexible, fun, and delicious.

Author’s Information

After graduating from university, he enrolled in a culinary school and embarked on the path of French cuisine. He honed his skills at restaurants such as Chez Matsuo, before moving to Citabria in Nishi-Azabu. The restaurant was renovated as L'Effervescence. In 2012, he was promoted to sous chef. In 2014, he became chef at the opening of LA BONNE TABLE. In 2023, he will be the culinary director of le bistrot des bleus.