The Complete Home Cooking Book of the Future ■ Published by Shobunsha / December 1970 ■ Supervised by Shingo Modegi, Fumiko Uehara, and Tadashi Shinoshima Long-term home storage A cookbook used by the family The book is quite old, so there is some discoloration and staining. In the 1960s, Western and Chinese cuisine began to appear on the home dining table. This book introduces Japanese, Western, and Chinese recipes that can be enjoyed as home cooking and entertaining dishes. It will be helpful when you think, "I want a recipe that uses familiar ingredients but is a little different." ・Easy-to-understand nutrition 【Meat Dishes】 ・Beef dishes ・Pork dishes ・Chicken dishes ・Ground meat dishes ・Whale dishes ・Mutton dishes ・Offal dishes ・Processed meat dishes 【Fish Dishes】 Horse mackerel / Sardines / Squid / Bonito / Tuna / Yellowtail / Salmon / Saury / Mackerel / Sea Bream / Flounder / Halibut / Shrimp / Other fish 【Vegetable Dishes】 Bamboo shoots / Eggplant / Potatoes / Bean sprouts / Turnips / Matsutake mushrooms / Spinach / Bracken / Ferns / Cucumber / Radish / Green peppers / Pumpkin / Taro / Chinese cabbage / Onions / Tomatoes / Snow peas / Green beans / Butterbur / Others ・Egg dishes ・Tofu dishes ・New Year's dishes ・Sushi, rice, noodle dishes ・Soups, miso soups ・Chinese dishes ・Desserts ・Hot pot dishes ・Bento dishes ・Salad dishes ・Spaghetti, macaroni dishes ・Pantry staples ・Mom's home cooking ・Beauty food ・Snacks to go with alcohol