Eighteen authors, with deep expertise in a variety of fields, have combined practical experience in the restaurant industry with academic research to systematically compile a collection of high-quality recipes that are both practical and creative.
One of the most striking features of this book is that it goes beyond a simple list of recipes, delving into the traditions of food and exploring its essential value while simultaneously exploring new possibilities through a modern perspective.
This will allow restaurant professionals to reduce trial and error and create more differentiated menus, and I believe the in-depth understanding of cooking shared with the authors will serve as the foundation for continued development.