Gakken Holdings Co., Ltd. You can easily make a French stew with just one Staub pot! Published the cookbook “French home-cooked supreme stew at Staub”.

Gakken Holdings Co., Ltd.
With one Staub pot, you can easily make a French feast stew! Published the cookbook “French home-cooked supreme stew at Staub”.

Gakken Co., Ltd. (Shinagawa, Tokyo/President: Toru Goromaru), a group company of Gakken Holdings Co., Ltd. (Shinagawa, Tokyo/President: Hiroaki Miyahara), has published a cooking book, “The best stew of French home cooking at Staub” ( by Kyoko Salvo) was released on November 18, 2022.
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■Staub, a casting pot used in French restaurants. What are its characteristics? Staub is a cast iron pot that is also used in French restaurants. There are many fans in Japan as well. It is characterized by its toughness and good heat conductivity, and its specialty is simmering. The heavy lid locks in the moisture and umami of the ingredients, and as it simmers, the inside of the pot becomes like a pressure cooker. In addition, water vapor that contains the flavor of the ingredients gathers on the protrusions called pico on the back of the lid and forms water droplets that rain down on the ingredients again, allowing you to cook without losing the flavor.
■If there is one pot of Staub, full-scale stew is simple and can easily make. If you hold down the points, anyone can improve their cooking skills!
A piping hot stew dish that you will want to eat from autumn to winter. In particular, the French home-cooked stew, which uses meat as the main ingredient, has a sense of feast even if it uses ingredients that are close at hand, and is perfect for anniversaries such as Christmas and New Year’s holidays, and for a little hospitality. [Features of this book]
●Introducing recipes for each main ingredient: pork, chicken, beef, minced meat, processed meat, lamb, and seafood.
●Explanation of points to become “superb simmered” in an
easy-to-understand manner. If you master it, your cooking skills will improve. But you don’t need difficult techniques. Recipes that anyone can make.
●Simmering time is about 15 to 20 minutes.
●We have also introduced another dish that goes well with stews, so you can prepare a menu right away.
Would you like to spend a luxurious time with warm stewed dishes in the coming season?
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Chicken thigh and olives in tomato sauce
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Braised pork, cabbage and broccoli
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Bubu bourguignon (Burgundy beef stew)
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Dolma (stewed peppers with minced meat)
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Navarin dagneau (lamb and turnip in tomato sauce)

[Author profile]
Kyoko Salvo
Cook. Born as the eldest daughter of a long-established inn, she studied under her aunt who was a chef before moving to France. After studying at the Grand Maison in Paris, he returned to Japan. Currently, he runs a cooking class at his atelier in Tokyo, and regularly holds workshops in Osaka and Fukuoka. There are many strong fans of sophisticated home cooking that brings out the flavor of the ingredients.
[Product Summary]
“Best Stew of French Home Cooking at Staub”
Author: Kyoko Salvo
List price: 1,650 yen (main unit 1,500 yen + tax 10%)
Release date: November 18, 2022
Format: B5 size / 96 pages
Electronic version: Yes
ISBN: 978-4-05-801881-1
Publisher: Gakken Co., Ltd.
Gakken Publishing Site: https://hon.gakken.jp/
[Click here to purchase this book]
・Amazon https://www.amazon.co.jp/dp/405801881X/ref
・ Rakuten Books https://books.rakuten.co.jp/rb/17288857

Details about this release:
https://prtimes.jp/main/html/rd/p/000004545.000002535.html


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