Invite home
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Description
Book Introduction
“Have a delicious and wonderful day today.” Fashion designer who cooks, Leplà's first "Invitational Cooking" recipe book. Visual dining with outstanding plating and a sensual lifestyle! Fashion and cooking are similar. This is because it is an element that can reveal the 'lifestyle', which is the direction of life, without any reservation. Another thing, both fashion and cooking require 'design'. Sometimes we say 'well-made' when we see well-made food or clothes. But the most important element needed to build something well is design. Just as we tend to only reach for clothes that look good no matter how many clothes we have in our closet, when we eat food, it tends to taste better if the plating is excellent. Moreover, a dish that is haphazardly prepared doesn't express my taste, even if it uses good ingredients. Fashionable clothes and food are close to our daily lives and reflect our senses. And that has the power to make me a more aesthetic person. This book is the first cooking recipe book presented by 'Leplá', a cooking YouTuber whose main job is as a designer. This is a chance to glimpse her sensuous taste, which stimulates our eyes and mouth with her stylish food plating, just like designing clothes. As a fashion designer who travels between Korea and France, she is always busy, but she says that she enjoys preparing her precious meals in a healthy and beautiful way. We have generously included recipes that were carefully sketched as if designing clothes. Additionally, each menu is excellent enough to be served as a side dish, but it is also great enough to be cooked as your own wonderful 'meal'. It is so rich that each chapter can be considered a kind of course meal with a theme. This book is for you who want to enjoy a well-prepared meal even when eating alone, and for you who want to show off your dining skills to those around you. In addition to great cooking recipes, the '3Colors Chip' element allows you to easily imitate the plating sense of a fashion designer. Additionally, we've allocated two pages for each recipe, including a large list of ingredients and photos, to make it intuitive and easy to use even in a busy kitchen. We've also prepared an unreleased cooking video just for our readers, so don't miss it and check it out. Let's take a look at the delicious and wonderful life of 'Le Pla', who creates sensational recipes, through over 50 dishes. |
- You can preview some of the book's contents.
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index
Table of Contents
Chapter 1 │ Dishes with Vegetables as the Main Feature
─A menu for friends who diet all year round and foreign friends who are vegetarians
Night Soup and Balsamic Roasted Mushrooms
Mushroom Carpaccio
Fennel Orange Salad
Spinach Ricotta King Clam-Shaped Pasta
Roasted Baby Carrots
Pumpkin Terrine and Soft Tofu Soup
Arugula Tangerine Salad
Green onion vinaigrette
French-style steamed eggs
Eggplant Gratin
Roasted Artichokes
Romanesco Broccoli Canapé
Chapter 2 │ Dishes featuring meat as the main ingredient
─A menu for friends who feel empty without meat
French-style monkfish stew
Balsamic Onion Pork
Orange Sauce Grilled Chicken
Cod Steak with Mussels and Cream Sauce
Fried oysters with tartar sauce
Stout Beer Pork Belly Grill
Sea urchin and sweet shrimp canapé
Steak Platter with Three Sauces
Chapter 3 │ Cooking without Failure
─A menu for someone who can't judge their taste
Salmon and Horseradish Sauce
Cheese chips and yogurt
Paccheri Pie
potato puree
Potato gratin
French Meat Pie
Pomme Duchesse
Roasted Broccoli with Béchamel Sauce
Roasted Tomato Sauce Mozzarella
Chapter 4 │ Cooking dinner after work
─Healthy yet delicious, simple yet stylish, a menu for me and my family.
Chicken and Cauliflower Roast
Soft Tofu Cream Pasta
Cabbage Steak
Pumpkin Orange Salad
Shrimp Quinoa Salad
Spring Roll Salad
broccoli soup
Tomato Mushroom Stew
Chapter 5 │ Brunch on Saturday
─Imagine a wonderful morning in Paris, a menu for you and me.
Croque Monsieur
Croque Madame
cucumber sandwich
Banana French Toast with Cinnamon Butter
Crushed Potatoes
Cheese soufflé
Chocolate soufflé
Bacon Egg Crepe
floating island
Butternut Salad
Chapter 1 │ Dishes with Vegetables as the Main Feature
─A menu for friends who diet all year round and foreign friends who are vegetarians
Night Soup and Balsamic Roasted Mushrooms
Mushroom Carpaccio
Fennel Orange Salad
Spinach Ricotta King Clam-Shaped Pasta
Roasted Baby Carrots
Pumpkin Terrine and Soft Tofu Soup
Arugula Tangerine Salad
Green onion vinaigrette
French-style steamed eggs
Eggplant Gratin
Roasted Artichokes
Romanesco Broccoli Canapé
Chapter 2 │ Dishes featuring meat as the main ingredient
─A menu for friends who feel empty without meat
French-style monkfish stew
Balsamic Onion Pork
Orange Sauce Grilled Chicken
Cod Steak with Mussels and Cream Sauce
Fried oysters with tartar sauce
Stout Beer Pork Belly Grill
Sea urchin and sweet shrimp canapé
Steak Platter with Three Sauces
Chapter 3 │ Cooking without Failure
─A menu for someone who can't judge their taste
Salmon and Horseradish Sauce
Cheese chips and yogurt
Paccheri Pie
potato puree
Potato gratin
French Meat Pie
Pomme Duchesse
Roasted Broccoli with Béchamel Sauce
Roasted Tomato Sauce Mozzarella
Chapter 4 │ Cooking dinner after work
─Healthy yet delicious, simple yet stylish, a menu for me and my family.
Chicken and Cauliflower Roast
Soft Tofu Cream Pasta
Cabbage Steak
Pumpkin Orange Salad
Shrimp Quinoa Salad
Spring Roll Salad
broccoli soup
Tomato Mushroom Stew
Chapter 5 │ Brunch on Saturday
─Imagine a wonderful morning in Paris, a menu for you and me.
Croque Monsieur
Croque Madame
cucumber sandwich
Banana French Toast with Cinnamon Butter
Crushed Potatoes
Cheese soufflé
Chocolate soufflé
Bacon Egg Crepe
floating island
Butternut Salad
Detailed image
Into the book
When it comes to cooking, presentation is just as important as taste.
There is a saying that you eat with your eyes first and then with your taste.
You can't talk about a great restaurant's cuisine without talking about its plating.
They put a lot of thought into finding the colors and shapes that will best bring out the flavor of the food and present it on the plate.
When we eat food, we can savor the taste because of the effort put into plating.
Just like when you go to fine dining, you don't go there just to taste the food.
---p.8
I want to present delicious and stylish dishes, whether I cook for myself or for others.
Above all, enjoying my precious 'one meal' more healthily and beautifully is the joy of my life.
---p.9
Health is revealed when the freshness and simplicity of ingredients are in harmony.
French chef Joël Robuchon once said, “The best things are often simple.”
Using too many ingredients or using strong seasonings that ruin the original flavor of the ingredients can prevent you from tasting the food's original flavor.
And because of that habit, we seek out stronger and more stimulating flavors.
---p.57
Arugula has a slightly bitter taste, but the more you chew it, the more nutty it becomes.
In fact, there are many vegetables in our country that have a similar taste, and among them, mustard greens and turnips have a very similar taste.
However, it is unfamiliar because we do not make salads with turnips or mustard greens.
I went to the vegetable market and bought a bunch of mustard flowers. They are pretty enough to make a flower arrangement.
You can make a salad with the mustard flowers placed in a vase, or you can cut the flowers and use them for decoration.
If you keep the vase in a cool place, you can enjoy the fresh taste along with the pretty flowers for more than a week.
---p.63
A canapé is a dish in which the main ingredient is placed on top of a small piece of bread or biscuit.
In French, canapé means sofa.
As its name suggests, it is made by placing a spread on a base and topping it with the desired main ingredient.
The crispier the texture of the base, the better you can taste the ingredients on top.
Usually, it is mainly used for toast or pastry that is well-baked.
I was wondering what ingredients would give it a crispy texture, and I used mung bean noodles that I had at home and fried them. They were very crispy and looked pretty good.
---p.161
It's not easy to cook something that requires a lot of hands after work.
What to have for dinner is something that everyone often worries about.
Eating carbohydrates like rice or noodles makes you gain weight and is uncomfortable because it is difficult to digest.
I'm also worried that eating convenience foods often because it's too much of a hassle might not be good for my health.
Since I'm reluctant to eat this or that, I'm especially worried about what to eat for dinner out of the three meals.
So one of the things I found was cabbage steak.
---p.261
In France, cold sandwiches with ham and cheese inside a baguette are often eaten for lunch.
But except in summer, the weather in Paris is generally dreary, so it was really hard to eat cold sandwiches every time.
No matter how busy you are during lunch, eating warm food will warm your body and mind.
That's probably why I liked the croque monsieur that was served warm better than the baguette.
The salty taste of ham in soft bread, and the harmonious taste of béchamel sauce and cheese that neutralizes it.
It was a menu that never failed no matter when or where I ate it.
There is a saying that you eat with your eyes first and then with your taste.
You can't talk about a great restaurant's cuisine without talking about its plating.
They put a lot of thought into finding the colors and shapes that will best bring out the flavor of the food and present it on the plate.
When we eat food, we can savor the taste because of the effort put into plating.
Just like when you go to fine dining, you don't go there just to taste the food.
---p.8
I want to present delicious and stylish dishes, whether I cook for myself or for others.
Above all, enjoying my precious 'one meal' more healthily and beautifully is the joy of my life.
---p.9
Health is revealed when the freshness and simplicity of ingredients are in harmony.
French chef Joël Robuchon once said, “The best things are often simple.”
Using too many ingredients or using strong seasonings that ruin the original flavor of the ingredients can prevent you from tasting the food's original flavor.
And because of that habit, we seek out stronger and more stimulating flavors.
---p.57
Arugula has a slightly bitter taste, but the more you chew it, the more nutty it becomes.
In fact, there are many vegetables in our country that have a similar taste, and among them, mustard greens and turnips have a very similar taste.
However, it is unfamiliar because we do not make salads with turnips or mustard greens.
I went to the vegetable market and bought a bunch of mustard flowers. They are pretty enough to make a flower arrangement.
You can make a salad with the mustard flowers placed in a vase, or you can cut the flowers and use them for decoration.
If you keep the vase in a cool place, you can enjoy the fresh taste along with the pretty flowers for more than a week.
---p.63
A canapé is a dish in which the main ingredient is placed on top of a small piece of bread or biscuit.
In French, canapé means sofa.
As its name suggests, it is made by placing a spread on a base and topping it with the desired main ingredient.
The crispier the texture of the base, the better you can taste the ingredients on top.
Usually, it is mainly used for toast or pastry that is well-baked.
I was wondering what ingredients would give it a crispy texture, and I used mung bean noodles that I had at home and fried them. They were very crispy and looked pretty good.
---p.161
It's not easy to cook something that requires a lot of hands after work.
What to have for dinner is something that everyone often worries about.
Eating carbohydrates like rice or noodles makes you gain weight and is uncomfortable because it is difficult to digest.
I'm also worried that eating convenience foods often because it's too much of a hassle might not be good for my health.
Since I'm reluctant to eat this or that, I'm especially worried about what to eat for dinner out of the three meals.
So one of the things I found was cabbage steak.
---p.261
In France, cold sandwiches with ham and cheese inside a baguette are often eaten for lunch.
But except in summer, the weather in Paris is generally dreary, so it was really hard to eat cold sandwiches every time.
No matter how busy you are during lunch, eating warm food will warm your body and mind.
That's probably why I liked the croque monsieur that was served warm better than the baguette.
The salty taste of ham in soft bread, and the harmonious taste of béchamel sauce and cheese that neutralizes it.
It was a menu that never failed no matter when or where I ate it.
---p.307
Publisher's Review
We invite you to Le Pla's table for a delicious and wonderful day!
Fashion designer and YouTuber Leplà, who also cooks, has released her first recipe book!
It's not easy to eat a hearty meal every day while living a busy life.
Our table, always busy trying to fill our stomachs, feels a little lonely today as well.
Even if you start cooking after a long time, the situation is no different.
I did cook, but I don't know how to arrange it nicely, so I just put it in a fancy dish and eat it.
I believe that is plating.
I get more worried when I invite friends.
I want to look perfect at a house party or housewarming party, but my hands are the problem.
In the end, our failure at plating resulted in delivery food or meal kits that only needed to be heated.
Perhaps it's because a dish that is delivered perfectly, even plated, looks neater than a dish that was ruined with only sincerity.
Couldn't I prepare a wonderful meal with friends using simple ingredients and an easy recipe? Couldn't I prepare a light meal for myself after work? "Invitation Home" began with these questions.
I recommend this book to you, who wanted to give only the best to yourself but couldn't, and to all of us who wanted to invite people around us and prepare delicious and fancy meals ourselves.
The first large 'material shot' you see in a photo
Let's take the first step toward plating! #3ColorsChip
On the first page introducing each dish, there is a large photo of the food, plated perfectly.
The photographs are so sensational that you might mistake this book for a magazine.
It would have been difficult to find such neat and pretty plating anywhere else.
This is a great opportunity to learn in detail the plating know-how that embodies the sensibility of a current designer.
Plus, when you turn the page, you'll see a list of ingredients needed for the dish and a large shot of the ingredients at a glance.
It improves on the inconvenience of existing cookbooks where you had to look at the recipe to figure out what ingredients were used.
Two pages are dedicated to photos introducing the ingredients and a list of ingredients, so that even beginners can estimate the amount and type of ingredients in advance.
Additionally, the text in the main text was made larger so that it can be read in front of you while cooking.
Even the binding unfolds perfectly! Every detail of the book has been meticulously crafted to ensure it's perfect for your kitchen.
It was made so that it can be placed on one side of the cupboard and taken out to read at any time, killing two birds with one stone: style and usability.
The most important thing to pay attention to when plating is the color combination.
Because the appearance of food is just as important as its taste.
However, for those who have not majored in design, ‘color combinations’ are an unknown world.
This book includes an element called “3Colors Chip” to allow for the rich use of colors in food ingredients, plates, garnishes, etc.
Through this, readers can get a taste of the author's color sense as a designer, and use it to create their own wonderful plating.
It is an active plating method that involves ‘trying it yourself’ within the designer’s guidelines, rather than simply following them.
If you keep plating in this way, you will develop a sense for color and food arrangement, and eventually you will be able to create beautiful plating on your own without the guidance of a designer.
For each menu, I chose three colors that would be the focal point and created color chips, which I placed under the main bottom photo and the 『Plating Tip』 corner.
You can also watch unreleased videos from YouTuber Leplá through the QR code.
In each chapter, the first dish includes a QR code for an unreleased video, allowing you to watch the entire cooking process in video form.
It would be perfect for beginners who have never cooked before to follow along without any burden and become interested.
Why do I need so many things to make just one of these…?
For those of you who are tired of looking at too many ingredients in cookbooks!
The variety and cost of ingredients is a big barrier for beginners in cooking.
That's why recipes from cooking YouTubers may look great, but they're not easy to follow.
However, most of Le Pla's recipes are made using ingredients that we have at home.
Just change one or two of the main ingredients, such as chicken, meat, or a few unique vegetables, and you have a completely different dish.
Also, if you buy the herbs that frequently appear in the book, you can use them in dozens of recipes, so if you follow along diligently, there will be almost no wasted ingredients.
He is truly a master of recycling materials.
They say that a person who is good at cooking is someone who can quickly prepare today's meal using ingredients in the refrigerator.
In that sense, the recipes in this book are even more amazing because they are made using only the ingredients in the refrigerator.
Does it need to be extravagant to be a special invitation? But the more shabby it is, the more disappointing it becomes.
In keeping with the concept of inviting readers into our homes, we created recipes that focused on taste and presentation.
These foods, which look great on their own, are served together as a truly sumptuous meal, satisfying both the eyes and the palate.
The simple cooking methods of steaming or baking are so easy that even those who are entering the kitchen for the first time to prepare for a housewarming party or home party can follow them.
Most of the ingredients in the recipe are things that can be easily found at the supermarket near our house, such as potatoes, onions, mushrooms, milk, heavy cream, and broccoli.
Who would have thought such a visually stunning dish could be made with such ingredients! Springtime's bomdong, which we buy and season, can be transformed into an even more exquisite side dish when made into a salad rather than just a side dish.
This is a great opportunity to experience Le Pla's skill in transforming ordinary ingredients into special dishes through a single book.
Is all French cuisine fussy?
French-style recipes that break stereotypes!
When you think of "French cuisine," what dish comes to mind first? Some might think of the famous escargot, made with snails, while others might think of the croissant.
Some people might say macarons and think:
'Damn French cuisine makes even desserts so fussy,' he said.
However, the author of this book, Leplá, who has been to France for a long time for study and business trips, thinks differently.
We offer a new take on French cuisine, offering a slightly different take on the dishes we enjoy most, in a French style.
It's braised monkfish, but French-style. It's steamed eggs, but French-style! This is how we can easily become familiar with French-style cooking methods.
Time to come home from work and have a nice meal.
For some, it may be a time to fill their hearts after a long day, while for others, it may be a time to wait for a better tomorrow.
This book reminds us that the wonders of life are not far away.
Well-prepared food has that kind of power.
The pages of this book were designed with people in mind who aspire to a better tomorrow and a more wonderful life than today.
What we eat and how we live our days do not change us immediately.
But if you look at it from a long-term perspective, I believe it will be the first step toward gradually filling the void in everyday life.
I feel like I'm becoming a good person, a cool person.
I would like to dedicate this book to those who appreciate the happiness of that moment.
Food that is both visually stunning and delicious.
I hope we remember that our exceptional vision makes us better people.
Fashion designer and YouTuber Leplà, who also cooks, has released her first recipe book!
It's not easy to eat a hearty meal every day while living a busy life.
Our table, always busy trying to fill our stomachs, feels a little lonely today as well.
Even if you start cooking after a long time, the situation is no different.
I did cook, but I don't know how to arrange it nicely, so I just put it in a fancy dish and eat it.
I believe that is plating.
I get more worried when I invite friends.
I want to look perfect at a house party or housewarming party, but my hands are the problem.
In the end, our failure at plating resulted in delivery food or meal kits that only needed to be heated.
Perhaps it's because a dish that is delivered perfectly, even plated, looks neater than a dish that was ruined with only sincerity.
Couldn't I prepare a wonderful meal with friends using simple ingredients and an easy recipe? Couldn't I prepare a light meal for myself after work? "Invitation Home" began with these questions.
I recommend this book to you, who wanted to give only the best to yourself but couldn't, and to all of us who wanted to invite people around us and prepare delicious and fancy meals ourselves.
The first large 'material shot' you see in a photo
Let's take the first step toward plating! #3ColorsChip
On the first page introducing each dish, there is a large photo of the food, plated perfectly.
The photographs are so sensational that you might mistake this book for a magazine.
It would have been difficult to find such neat and pretty plating anywhere else.
This is a great opportunity to learn in detail the plating know-how that embodies the sensibility of a current designer.
Plus, when you turn the page, you'll see a list of ingredients needed for the dish and a large shot of the ingredients at a glance.
It improves on the inconvenience of existing cookbooks where you had to look at the recipe to figure out what ingredients were used.
Two pages are dedicated to photos introducing the ingredients and a list of ingredients, so that even beginners can estimate the amount and type of ingredients in advance.
Additionally, the text in the main text was made larger so that it can be read in front of you while cooking.
Even the binding unfolds perfectly! Every detail of the book has been meticulously crafted to ensure it's perfect for your kitchen.
It was made so that it can be placed on one side of the cupboard and taken out to read at any time, killing two birds with one stone: style and usability.
The most important thing to pay attention to when plating is the color combination.
Because the appearance of food is just as important as its taste.
However, for those who have not majored in design, ‘color combinations’ are an unknown world.
This book includes an element called “3Colors Chip” to allow for the rich use of colors in food ingredients, plates, garnishes, etc.
Through this, readers can get a taste of the author's color sense as a designer, and use it to create their own wonderful plating.
It is an active plating method that involves ‘trying it yourself’ within the designer’s guidelines, rather than simply following them.
If you keep plating in this way, you will develop a sense for color and food arrangement, and eventually you will be able to create beautiful plating on your own without the guidance of a designer.
For each menu, I chose three colors that would be the focal point and created color chips, which I placed under the main bottom photo and the 『Plating Tip』 corner.
You can also watch unreleased videos from YouTuber Leplá through the QR code.
In each chapter, the first dish includes a QR code for an unreleased video, allowing you to watch the entire cooking process in video form.
It would be perfect for beginners who have never cooked before to follow along without any burden and become interested.
Why do I need so many things to make just one of these…?
For those of you who are tired of looking at too many ingredients in cookbooks!
The variety and cost of ingredients is a big barrier for beginners in cooking.
That's why recipes from cooking YouTubers may look great, but they're not easy to follow.
However, most of Le Pla's recipes are made using ingredients that we have at home.
Just change one or two of the main ingredients, such as chicken, meat, or a few unique vegetables, and you have a completely different dish.
Also, if you buy the herbs that frequently appear in the book, you can use them in dozens of recipes, so if you follow along diligently, there will be almost no wasted ingredients.
He is truly a master of recycling materials.
They say that a person who is good at cooking is someone who can quickly prepare today's meal using ingredients in the refrigerator.
In that sense, the recipes in this book are even more amazing because they are made using only the ingredients in the refrigerator.
Does it need to be extravagant to be a special invitation? But the more shabby it is, the more disappointing it becomes.
In keeping with the concept of inviting readers into our homes, we created recipes that focused on taste and presentation.
These foods, which look great on their own, are served together as a truly sumptuous meal, satisfying both the eyes and the palate.
The simple cooking methods of steaming or baking are so easy that even those who are entering the kitchen for the first time to prepare for a housewarming party or home party can follow them.
Most of the ingredients in the recipe are things that can be easily found at the supermarket near our house, such as potatoes, onions, mushrooms, milk, heavy cream, and broccoli.
Who would have thought such a visually stunning dish could be made with such ingredients! Springtime's bomdong, which we buy and season, can be transformed into an even more exquisite side dish when made into a salad rather than just a side dish.
This is a great opportunity to experience Le Pla's skill in transforming ordinary ingredients into special dishes through a single book.
Is all French cuisine fussy?
French-style recipes that break stereotypes!
When you think of "French cuisine," what dish comes to mind first? Some might think of the famous escargot, made with snails, while others might think of the croissant.
Some people might say macarons and think:
'Damn French cuisine makes even desserts so fussy,' he said.
However, the author of this book, Leplá, who has been to France for a long time for study and business trips, thinks differently.
We offer a new take on French cuisine, offering a slightly different take on the dishes we enjoy most, in a French style.
It's braised monkfish, but French-style. It's steamed eggs, but French-style! This is how we can easily become familiar with French-style cooking methods.
Time to come home from work and have a nice meal.
For some, it may be a time to fill their hearts after a long day, while for others, it may be a time to wait for a better tomorrow.
This book reminds us that the wonders of life are not far away.
Well-prepared food has that kind of power.
The pages of this book were designed with people in mind who aspire to a better tomorrow and a more wonderful life than today.
What we eat and how we live our days do not change us immediately.
But if you look at it from a long-term perspective, I believe it will be the first step toward gradually filling the void in everyday life.
I feel like I'm becoming a good person, a cool person.
I would like to dedicate this book to those who appreciate the happiness of that moment.
Food that is both visually stunning and delicious.
I hope we remember that our exceptional vision makes us better people.
GOODS SPECIFICS
- Date of issue: May 15, 2023
- Format: Hardcover book binding method guide
- Page count, weight, size: 376 pages | 1,288g | 190*240*30mm
- ISBN13: 9791169832359
- ISBN10: 1169832350
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