Abstract

The ultimate peperoncino by 18 Iron Chefs. Aglio olio e peperoncino is one of the dishes that is enthusiastically loved by Japanese people, especially cooking lovers. It is also called the origin of Italian cuisine, and although the ingredients and cooking process are simple, the interpretation of the dish varies depending on the chef. How do you emulsify it? What is the salt concentration of the boiling water? How do you handle the garlic? Are other seasonings not allowed? What thickness and type of pasta should you use? ... The more you learn about peperoncino, the more you get lost in its depths and lose your way, and it is a mysterious dish that is supposed to be easy but is difficult to make well. In this book, 18 famous chefs introduce the basic recipe for peperoncino and recommended recipes that are variations on it (combinations of ingredients, etc.). Each chef will deliver the best peperoncino based on their current interpretation. Each of the dishes, recipes, tools, and words published in this book is packed with the chefs' past experiences and philosophies, making it a bible for all cooking lovers. Tsutomu Ochiai/Hiroki Ogawa/Masayuki Okuda/Tomomi Ogura/Mamoru Kataoka/Chef Ropia/Yoshinaga Jinbo/Yahei Suzuki/Ryuichi Hamasaki/Yoshimi Hidaka/Fabio/Hiromi Yamada/Daisuke Yamane/Keita Yuge/Tetsuya Onishi/Norihiro Seki/Jin Yamanobe/Hiroki Sakai

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