¥1,200+TAX
also in HOUYHNHNMI've had them appear on the show often.Shoichiro Ichiro Higashi is the owner and chef of LIFE, an Italian restaurant in Tokyo, Japan.
Casual and unpretentious yet authentic, this is the key to "Life's" Italian cuisine, and the long-awaited sequel to "30 Days of Pasta," a collection of recipes that gained popularity when it was released in 2018, "30 Days of Italian" has now been published.
This practical book by Italian master Shoichiro Ichiba contains the very best Italian recipes that anyone can easily prepare in 20 minutes and that make 30 vegetables delicious.
During my training in Italian cuisine, the most important thing I learned was the richness of vegetable flavor. It is difficult to create the deep flavor of Italian vegetables with Japanese vegetables, but I discovered that with a little bit of magic, it is possible to create Italian dishes that suit the Japanese palate and that allow the full flavor of vegetables to be tasted. I wrote this book with the hope that people can easily enjoy the rich and profound taste of vegetables that I experienced in Italy at home. I hope you will enjoy the true flavor of seasonal vegetables. (From the "Introduction")
The pre-sale with special offers is now available at LIFE, LIFE son, LIFE sea, and LIFE (Niigata store), and those who pre-order and purchase at any of the four stores will receive a free gift from Huinamu bloggerArtist, Mayumi Yamase. All of them will receive a postcard with the cover design, which was created by
Also, to celebrate the release of this book,Special meal kit with postcard. will also be available. The kit will be a combination of the broccoli pesto pasta set for two, a 200 g loin, three sausages, and homemade mustard, as described in "30 Days of Italian Food" .
The national release of this book is a little further away, on Saturday, October 10, 2020, but we recommend the special meal kit with ingredients, as we assure you that you will want to make it as soon as you see the book.
life
Shoichiro Aiba
Born in Tochigi Prefecture in 1975, he received his culinary training in Tuscany, Italy from 1994 to 1999. After working as a manager and chef at an Italian restaurant in Tokyo, he opened the casual Italian restaurant "LIFE" at Yoyogi Koen Station in Tokyo in 2003. He operates four restaurants nationwide and has attracted attention as a culture-creating eatery. His main publications include "Yama no Ie no Italiano" ("Italian in the Mountain House"), "30 Days of Pasta" (Mill Books), "Sekai no ichiban koizai no italiano no tsukurikata" ("How to Create the Most Comfortable Restaurant in the World") (Chikuma Shobo), and "LIFE no kantan italiano" (Mynavi). He is a father of two children and lives with his family in a mountain house in Nasu Town, Tochigi Prefecture, on weekends.
