BOOK
Ryori No Kagaku Ozu Akira / Original Title: the SCIENCE of COOKING
Suchuato Fua Ri Mon Do / Cho TSUJ I HONGO Shizuo Ryori Kyoiku Kenkyujo / Nihongo Ban Kanshu Kumagai Reimi / Yaku Atsumi Kyo Ko / Yaku
4600yen
(5060yen Tax incl. in Japan)
| Points You Earn | 1% (46p) |
|---|---|
| Release Date | October 2018 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-2291860 |
|---|---|
| JAN/ISBN | 9784309253824 |
| Product Type | BOOK |
| Label/Distributor | Kawade Shobo Shinsha |
| Pages | 256 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Related Artists
Description
[Machine Translation] When is the best time to salt meat? Is dried pasta of lower quality than fresh pasta? Why does vacuum cooking taste better? The best introduction to the "why" of cooking and food! The best introductory book that answers these questions with "science"!
Translate Description
*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region.
Description in Japanese
料理の科学大図鑑 / 原タイトル:THE SCIENCE OF COOKING / スチュアート・ファリモンド/著 辻静雄料理教育研究所/日本語版監修 熊谷玲美/訳 渥美興子/訳
肉に塩をふる最高のタイミングはいつ?乾燥パスタは生パスタより質が落ちる?真空調理はなぜおいしい?料理と食べ物のなぜ?に“サイエンス”で答える最強の入門書!
Related Offer & Feature
Tracklisting
| 1 |
味と風味
|
| 2 |
調理道具
|
| 3 |
肉類
|
| 4 |
魚介類
|
| 5 |
卵と乳製品
|
| 6 |
米、穀類、パスタ
|
| 7 |
野菜、果物、ナッツと種子類
|
| 8 |
ハーブ、スパイス、オイル、調味料
|
| 9 |
ベーキングとスイーツ
|
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