Each bookstore will act as a concierge, recommending "the book you should read now" to FASHION HEADLINE readers. Every Friday, Daikanyama T-Site (17-5 Sarugaku-cho, Shibuya-ku, Tokyo) will introduce a book selected by them.

■ "TABLE OGINO's Vegetable Dishes 2002: An Ingredient-Inspired, Ever-Evolving Delicatessen" by Ogino Shinya

After achieving success at the French restaurant Restaurant Ogino in Ikejiri-Ohashi, Tokyo, Chef Ogino Shinya, who also produced and gained popularity at the delicatessen Table Ogino in Daikanyama, has published a vegetable deli recipe book.

The menu, which utilizes a variety of techniques not only in French cuisine but also Japanese, ethnic, and Mediterranean cuisine, totals 200 dishes with a wide variety of flavors, textures, and colors. It is sure to inspire many readers, from professionals to the general public.

Restaurant Ogino, which opened in 2007, attracted attention as a restaurant where reservations were difficult to get, and then in 2012 opened the delicatessen Table Ogino. It is now a popular establishment with a total of five locations, including the flagship restaurant, and its signature dish is pate de campagne, made with pork and chicken liver without any preservatives, coloring agents, or other additives.

[Book information]
"TABLE OGINO's Vegetable Dishes 2002: Inspired by Ingredients, an Ever-Evolving Delicatessen"
Author: Ogino Shinya
Publisher: Seibundo Shinkosha
263 pages / 260 x 188 x 25 mm
Publication: August 2015
Language: Japanese
Price: 3,200 yen