Abstract

This is the second project in the series following the highly popular book "My Peperoncino: Basics and Variations Made by 18 Iron Chefs." The theme is carbonara, one of the most popular pasta dishes. Carbonara is a popular pasta in Japan and around the world, and is said to mean "charcoal-grilled style" or "charcoal-grilled artisan style." However, the interpretation varies depending on the chef and maker. Should you use whole eggs or only egg yolks? Should you use fresh cream or not? What processed meats such as pancetta, guanciale, and bacon should you choose? What cheese should you choose? How to use pepper, should you finish in a bowl or in a frying pan, and so on. In addition, since it is difficult to heat the dish, it is easy to fail, so many people would like to know the tricks. In this book, 18 famous chefs introduce the basic carbonara recipe and recommended recipes that have been adapted from it (such as combinations of ingredients). Each chef will deliver the best carbonara based on their current interpretation. The book includes detailed photos and explanations of the steps, from selecting ingredients to the points to finish it at restaurant level, and original techniques, as well as interviews. Mamoru Kataoka / Hiromi Yamada / Koji Hara / Yoshimi Hidaka / Daisuke Yamane / Ryuichi Hamasaki / Yahei Suzuki / Hiroyuki Ogawa / Masayuki Okuda / Kazunori Akita / Shuichiro Masutani / Kazuhiro Naoi / Yoshinaga Jinbo / Chef Ropia / Keita Yuge / Pasta Cuore / Tetsuya Onishi / Nori Yoshida (George)

Author’s Information

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