Vegetable Classroom (Autumn and Winter)

As the store manager of Tsukiji Royal Kitchen, Uchida Satoru has been working with vegetables for more than 30 years. He knows every season and every part of vegetables, and is familiar with the best way to eat each vegetable. This book introduces many methods of processing and preserving vegetables, allowing readers to learn the truly appropriate way to handle ingredients. Unlike other vegetable recipes, Uchida-style cooking uses different treatments on different parts of the vegetables to achieve the best results, allowing the humble vegetables to show off their amazing flavors.

Uchida Satoru's writing style is simple and easy to understand, as if you were chatting with a friend, and the cooking techniques he introduces are very practical. I especially like the part about vegetable selection and preservation in the book, which is very helpful for me as a housewife. This reminds me of the book "Having a Restaurant: A Global History of Restaurants", which also tells the history and culture of restaurants in a relaxed way. I think "Vegetable Classroom (Autumn and Winter)" is similar to it. All in all, this is a very practical book that I highly recommend!

To me, this book is a fundamental cookery and vegetable guide. It tells us how to choose vegetables and how to identify seasonal vegetable varieties from different angles. And when you choose vegetables, how should you cook them to maximize the nutritional value contained in them. We need to choose suitable cooking methods and ingredients according to the characteristics of different vegetables to retain the nutritional value and taste of vegetables.

This book introduces in detail how to cultivate various vegetables in autumn and winter, including variety selection, fertilizer management, pest and disease control, etc. At the same time, the author also provides many practical tips and experiences to help readers overcome the challenges they may encounter during the cultivation process. In addition, this book is rich in content, illustrated and text-based, easy to understand and practice, and is suitable for vegetable lovers and beginners. If you want to become a vegetable growing expert, or just want to grow some fresh and healthy vegetables at home, this is a book you shouldn't miss. Whether you're a gardening enthusiast, a subsistence family farmer, or someone just looking to try something new, you'll get a lot of useful information and inspiration from this book.

It is a very interesting cooking book. You can learn more about this aspect from the book. It is recommended for those who like to study cooking. "In the hard outer skin, time brews unknown delicacies. There are so many health legends about pumpkins. Japan has said this since ancient times. As long as you eat pumpkins on the winter solstice, you will not catch a cold throughout the winter. My mother often cooked pumpkins and red beans for me to eat. The sweetness not only warms the stomach, but also warms the heart."