[books] Kataoka Mamoru: "Authentic Italian food that can be done at home, professional taste. '

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

Author Chef Kataoka Mamoru is widely known as the pioneer who established authentic Italian cuisine in Japan. However, it was a surprising coincidence that Chef Kataoka originally decided to become an Italian chef. Originally aiming to become a French chef, the young Kataoka chose to train at the Hotel New Otani in Akasaka, Tokyo. There, he had the opportunity to learn Italian cuisine alongside French cuisine. At the time in Japan, Italian food was still largely associated with coffee shop staples like "Napolitan" and "meat sauce," and authentic Italian cuisine like it is known today was hardly known at all.

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

, the "Pasta with Genovese Sauce" appears on the cover is a dish that could be said to be synonymous with Chef Kataoka. 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 simply mastering a few professional tips, 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. A collection of authentic Italian recipes that can be made at home by chef Kataoka of the famous restaurant Ristorante Alporto.

Amazon

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

Green asparagus risotto

If you use commercially available bouillon cubes, you can enhance the flavor by simmering them with vegetable scraps such as parsley leaves, onion cores, and asparagus skins, along with coarsely ground black pepper. Risotto is made by simmering, not cooking. To ensure the flavor is fully absorbed, use unwashed rice. Prosciutto and Parmesan cheese are salty, so add salt to taste

Spring vegetable pasta with rose flavor

Pasta made with plenty of spring vegetables