Author Toru Wachi, a chef with a reputation for meat dishes, brings you a book filled with his love and respect for beef.
This book presents the living knowledge and cooking methods that Chef Wachi has learned through visiting domestic and foreign producers, eating his way around various locales, and a lifetime of cooking.
Presented with detailed recipes, commentary, and process photos.
Feel the passion of Chef Wachi! “If you are a professional, I want you to be able to bake, boil, and fry delicious meats in any environment."
Around the world, there are many popular methods for cooking beef such as aging and low-temperature cooking, but if you want to master the ingredient, the two most important elements are understanding beef’s true essence and having an image of the dish you want to cook. This book will remind you of the importance of both.
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