What other books did Kamikaki Motokatsu write?

For now, this is a guide to French cooking sauces

Kamigaki Motokatsu

Born in 1950 in Kagoshima Prefecture, Japan. In 1974, he went to France and studied at LeDuc, Alain Chapel, and Pic. In 1981, he opened the Alain Chapel restaurant in Kobe Portopia Hotel. When he returned to Japan, he worked as a chef and also studied in Jamin and Troisgros. In 1991, he became the general manager and chief chef of Huis Ten Bosch's "European Hotel", during which time he studied at Daniel and PerSe in New York. Currently, he is the chef of Camille’s restaurant in Nagasaki and the planning manager of MidiSoleil, PortoCasa and Nagasaki Prefectural Museum of Art Café in Kagoshima. He is a director of the Japan Escoffier Association, a member of the French Catering and Cooking School, and an honorary member of the French Culinary Masters Association. In 2016, he was awarded the National Agricultural Merit Knight Order (GRADE DE CHEVALIER DANS Le ORD REDUMERITE AGRICOLE) by France. We have served many contemporary celebrities, including the Emperor and Queen of Japan, the King of Monaco, the Prince of the Netherlands, etc.

"French Cuisine Sauce Collection" comprehensively collects the basic sauces of French cuisine from appetizers to desserts, leading readers from 14 categories such as stock, stock, oil and vinegar sauce to jelly, from raw materials to , production methods, applications, etc., 225 must-know sauces are introduced, presented with detailed step-by-step diagrams and sauce photos, condensing the author's more than 40 years of cooking experience, and summarizing the complex and varied French cuisine sauces into easy-to-understand categories. and uses, it is a sauce book worth collecting.