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Home » Genkosha Co., Ltd. No. 1 in 3 categories of best-selling cookbooks on Amazon A hot topic even before its release! We have received rave reviews from booksellers and library staff! Introducing a crazy and surprising recipe book that contains only

Genkosha Co., Ltd. No. 1 in 3 categories of best-selling cookbooks on Amazon A hot topic even before its release! We have received rave reviews from booksellers and library staff! Introducing a crazy and surprising recipe book that contains only

[Genkosha Co., Ltd.] [No. 1 in 3 categories of best-selling cookbooks on Amazon] A hot topic even before its release!
We have received rave reviews from booksellers and library staff! Introducing a crazy and surprising recipe book that contains only peperoncino! ! !

*View in browser* *Genkosha Co., Ltd.*
Press release: June 29, 2024
**
[No. 1 in 3 categories of best-selling cookbooks on Amazon] A hot topic even before its release!
We have received rave reviews from booksellers and library staff! Introducing a crazy and surprising recipe book that contains only peperoncino! ! !
*“My Peperoncino: Basic & Arranged Recipes Made by 18 Iron Chefs” Released on June 29, 2024*
Genkosha Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo) has published the book * “My Peperoncino – Basic and Arranged Recipes Made by 18 Iron Chefs” *
was released on June 29, 2024. Pre-order sales began on May 17th, and the following day on the 18th, it became a hot topic, ranking first in three cookbook-related categories: “Chef’s Recipes,” “Men’s Cooking,” and “Italian Cooking.” .
This book introduces peperoncino recipes by 18 iron chefs, including Chef Tsutomu Ochiai, famous Italian chefs, and French iron chef Hiroyuki Sakai.

“My Peperoncino: Basic & Arranged Recipes Made by 18 Iron Chefs” Released on June 29, 2024
unprecedented,
A cookbook that thoroughly explores a single dish
There is no right answer when it comes to cooking; even for the same dish, the ingredients, work process, and presentation are different depending on each chef, and each chef’s philosophy is imbued in each dish. In this book, 18 top chefs create a single dish called peperoncino and share their recipes. The content allows you to enjoy comparing the different approaches and recipes of each chef.

I love Japanese people
Peperoncino developed uniquely in Japan
Aglio olio e peperoncino is one of the dishes that is passionately loved by Japanese people, especially food lovers.
It is also called the origin of Italian cuisine, and although the ingredients and cooking process are simple, the interpretation varies depending on the creator.
What about emulsification? What is the salt concentration of boiled water? How do you process garlic? Are other seasonings prohibited? What thickness and type of pasta?
…The more you learn about peperoncino, the more you get lost in it, and it’s a mysterious dish that is supposed to be simple but doesn’t quite work out.

Master class chefs will teach you
Basic and supreme peperoncino
This book features the legendary chef Tsutomu Ochiai, who is considered the pioneer of Italian cuisine in Japan, as well as chef Mamoru Kataoka, the president of the Italian Culinary Association, and *
Top Italian chefs such as Chef Hiromi Yamada* and Chef Yoshimi Hidaka* will appear. Also, Hiroyuki Sakai, also known as Monsieur, the Iron Master of French cuisine.
We also have non-Italian chefs show us how to make peperoncino.

Each dish, recipe, tool, and word published is packed with the chefs’ past experiences and philosophy, making this book a bible for all cooking enthusiasts.
* [Featured chef] *
Tsutomu Ochiai/Hiroyuki Ogawa/Masayuki Okuda/Tomomi Ogura/Mamoru Kataoka/Chef Ropia/Yoshihiro Jimbo/Yahei Suzuki/Ryuichi Hamasaki/Yoshimi
Hidaka/Fabio/Hiromi Yamada/Daisuke Yamane/Keita Yuge/Tetsuya Onishi/Narihiro Seki/Hitoshi Yamanobe/Hiroyuki Sakai

https://www.youtube.com/watch?v=z4HpBFwhaK4

Received information from people involved in bookstores and libraries. Numerous praises
* ・Bookstore clerk*
It was very interesting!
Before the recipe, there is an explanation about peperoncino and the basic ingredients, so you can deepen your knowledge, and there are basic and modified peperoncino recipes that are easy to reproduce at home. , I felt it was very nice.

* ・Book reviewer*
Peperoncino, this recipe. It thoroughly describes how each chef is different and particular about their dishes. The process is easy to understand with photos, and you’ll want to try making it yourself.

* ・Library personnel*
The peperoncino recipes revealed by masters who are active not only in restaurants but also in the YouTube and publishing worlds have their own individuality. How to cut garlic, the salinity of hot water, how to mix it with pasta… Because the cooking process is simple, the philosophy of taste is clearly expressed.

* ・Bookstore personnel*
I’m so busy with work that I can’t get into the kitchen every day, so the title “My Peperoncino” makes perfect sense, considering it’s more like holiday cooking than everyday cooking.
The featured oil sardine peperoncino by chef Yoshimi Hidaka. I want to try it first!

* ・Book reviewer*
First of all, I was surprised by the luxury of the 18 chefs. 18 basic peperoncino recipes from 18 chefs. It’s interesting that everyone has different opinions about emulsification. I think this is truly “my Peperoncino.” Along with the basics, the modified recipes also look delicious.

* ・Library personnel*
Very easy and simple. Aglio Olio’s peperoncino is a home-cooked dish that isn’t eaten out.
That’s why I cook this way, and this is a collection of recipes filled with the commitment of famous chefs that even I know.

*Click here for related videos*
https://www.youtube.com/playlist?list=PLqCIPWX5mSrZG-ljtLZYXdIIx8LyqJSHk

●About the supervisor
*Chef Ropia*
Real name: Satoshi Kobayashi. After graduating from high school, he started his career at an Italian restaurant in his hometown of Nagano City. In 2013, at the invitation of my uncle, I started my own business, “Ristorante.”
Floria” opened. He started YouTube in 2014, and has also gained attention for his collaborations with master Italian chefs during the coronavirus pandemic. “Ristorante” due to relocation in May 2023 Floria” will be closed and “Ponte Calbo” will open in Shibuya, Tokyo in August 2023.
YouTube: https://www.youtube.com/channel/UCTNUzGFfCdUldW6SL_3fAVA * [Summary of this book] *
Title: * My Peperoncino – Basic & Arranged Recipes Made by 18 Iron Chefs * Release date: 2024/6/29
Format: B5 size, 160 pages, with obi
List price: 2,200 yen + tax
ISBN-13: 9784768319246
Amazon: https://amzn.to/3KJAbkH
Publisher: Genkosha Co., Ltd.

* 【Company Profile】 *
Trade name: Genkosha Co., Ltd.
Address: 4-1-5 Iidabashi, Chiyoda-ku, Tokyo 102-8716
Established: 1931
Business content: Publishing
URL: https://www.genkosha.co.jp/
*About this release details*
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