"Cooking" creates a tremendous difference in "deliciousness"! A book that scientifically analyzes the cooking process to provide stable artisan techniques!
"The Science of Delicious Cooking" ◇ Scientifically explaining the secrets of deliciousness in various cooking processes such as "recipes," "ingredients," "cutting," and "heat treatment (boiling, steaming, stir-frying, frying), etc."! ◇ Also explaining how to utilize cooking equipment! (Ovens, microwaves, superheated steam, 3D food printers, etc.) ◇ Detailed explanations of various cooking methods! (Low-temperature cooking, sous-vide cooking, molecular cooking, etc.) ■ Supervised by: Yoshimasa Yamano ■ Published by: NTS Part 1: Culinary Science Part 2: Food Preparation and Preprocessing Part 3: Heat Treatment, Cooking, and Deliciousness
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basic information
Booklet version: B5 size, 388 pages PDF version: CD or download
Price information
List price: 43,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Analysis of Cooking Skills Recipe Development Cutting Techniques for Ingredients Heating Cooking Stir-Frying Frying Simmering Steaming Oven Cooking Microwave Cooking Superheated Steam Cooking Low-Temperature Cooking Vacuum Cooking Molecular Cooking Cooking with a 3D Printer
Line up（1）
| Model number | overview |
|---|---|
| ISBN978-4-86043-955-2 |
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Company information
NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and conveys it to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
