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Molecular Japanese Food Cookbook 2024 No. Tankobon Japan

by Shinichi Ishikawa, Mayuko Ishikawa

$71 · Offered by eBay

Molecular Japanese Food Cookbook 2024 No. Tankobon Japan Key Features ✔ Discover the groundbreaking "Molecular Japanese Food Cookbook 2024 No. Tankobon Japan," the first book to explore the application of molecular gastronomy techniques to traditional Japanese cuisine. This innovative guide introduces scientific methods such as gelling, heat gelling, foaming, carbonation, cross-linking, and emulsification to create unique Japanese dishes. With detailed recipes and explanations of the underlying molecular science, it offers a fascinating fusion of culinary art and science, perfect for chefs, food enthusiasts, and curious readers alike. ✔ Key features include step-by-step recipes like Snow Dome Simmered Daikon, Hot-to-Cold Kenchin Soup Spheres, and Hybrid Sashimi, all utilizing advanced techniques. The book is bilingual, featuring both Japanese and English descriptions, making it accessible to an international audience. Authored by renowned molecular gastronomy expert Professor Shinichi Ishikawa and food scientist Mayuko Ishikawa, it combines scientific insights with practical culinary applications. ✔ Item Specifics: ✔ C:Brand: Make:Japan Books ✔ C:Title: Molecular Japanese Food Cookbook 2024 No. Tankobon Japan ✔ C:Japanese Title: 分子調理の日本食 (Molecular Cooking of Japanese Food) ✔ C:Format: Paperback / Tankobon ✔ C:Language: Japanese and English ✔ C:Condition: Like New ✔ C:Publication Year: 2024 ✔ C:Category: Cookbooks, Food & Drink ✔ C:Subject: Molecular Gastronomy, Japanese Cuis

  • Publisher: Make:Japan Books
  • Year: 2024
  • Condition: Fine

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