使える鶏肉レシピ: 部位別で使いやすい。和・洋・中100品
by Teruyuki Tange; Ryuì„Ichi Hamasaki; Miyuki Igarashi;
Explore 100 chicken recipes divided by cuts, offering Japanese, Western, and Chinese dishes for versatile home cooking. This practical guide by Teruyuki Tange, Ryuì„Ichi Hamasaki, and Miyuki Igarashi helps you make the most of chicken in flavorful, easy-to-prepare meals.
About This Book
This cookbook features 100 chicken recipes organized by body parts, ensuring practical and efficient use of ingredients. It covers a wide range of flavors from Japanese, Western, and Chinese styles.
Authors Teruyuki Tange, Ryuì„Ichi Hamasaki, and Miyuki Igarashi provide straightforward guidance for home cooks. The focus is on accessibility and variety in everyday cooking.
Ideal for those looking to expand their poultry repertoire with reliable, tested dishes. Each recipe is designed for ease and enjoyment in the kitchen.
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