Taitoru

This is a book we highly recommend to anyone who loves cooking, gourmets who are always on the hunt for delicious food, and internet users who enjoy reading books about food. "Authentic Italian at Home, Professional Taste" is truly a "restaurant to read." This is a gem of a cookbook that generously contains the techniques and sensibilities cultivated over the years by a legendary chef

The author,Chef Mamoru Kataoka, is widely known as a pioneer in establishing authentic Italian cuisine in Japan. However, surprisingly, Chef Kataoka's decision to become an Italian chef was due to a chance encounter. Originally aspiring to a career in French cuisine, young Kataoka chose the Hotel New Otani in Akasaka, Tokyo, as his place of apprenticeship. There, he had the opportunity to learn Italian cuisine alongside French cuisine. At that time in Japan, Italian food was still largely associated with café staples like "Neapolitan" and "meat sauce," and authentic Italian cuisine as we know it today was virtually unknown.

It was during this time that Chef Kataoka became enthralled with the free-spirited ideas of Italian cuisine and the simple cooking methods that make the most of the natural flavors of the ingredients. Convinced that "the time of Italian cuisine is upon us," he went to Italy for training and opened his own restaurant, "Al Porto," in 1983. This was the catalyst that sparked the authentic Italian food boom in Japan. This book is filled with Chef Kataoka's passion for cooking and his origins as a chef

Among them , the "Pasta with Genovese Sauce," which also appears on the cover , is a dish that could be called Chef Kataoka's signature dish. The aroma of basil and the vibrant green color are appetizing, and the sauce, with its exquisite balance of olive oil and cheese, is the epitome of "simple is best." By following a few simple tips from the professional chef, you can create a surprisingly authentic taste at home, so this is a recipe that you should definitely try.

Another dish worth checking out is the Milanese veal cutlet. This traditional dish is made by thinly pounding veal, coating it in fine breadcrumbs, and grilling it until fragrant. Chef Kataoka brings out the full flavor of the ingredients, creating a simple yet profound taste. The lemon and arugula that accompany the dish are also excellent supporting ingredients that give it an Italian feel. This dish will instantly brighten up your table

More than just a collection of recipes, it is also packed with professional perspectives such as "Why choose this ingredient?", "The timing to decide the flavor?", and "Tips for presentation to make it more appealing." This book is not only for food lovers, but also a rich reading experience that will bring to mind Italian landscapes and dining tables just by reading it

Chef Kataoka's belief that "cooking is love" is embodied in every page of this book. This is a cookbook that will enrich your life, and is a must-have for anyone who loves Italian food

Authentic Italian food you can make at home, with professional flavor

From pasta, appetizers, meat and fish to desserts, this is a collection of authentic Italian recipes you can make at home by Chef Kataoka of the famous Ristorante Al Porto

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Rakuten

Mamoru Kataoka's Cooking Plan: Top 86 Delicious Home-cooked Meals Made by a Famous Italian Chef

Chef Kataoka has prepared many dishes for his family, and the book is packed with tips and tricks for creating absolutely delicious dishes

Amazon

Negima hotpot

This dish uses green onions, which go perfectly with tuna. It's also delicious with shichimi pepper or yuzu pepper instead of black pepper

Crab shell hotpot

This dish uses crab shells, which are often thrown away. You can add your favorite ingredients to it. If you have one, we recommend placing it on a tabletop charcoal grill and heating it over solid fuel