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The science of cooking with aromas: Food pairing encyclopedia - New food pairing ideas at the molecular level
販売価格:¥4,800 (税込 ¥5,280)
Available at: ROPPONGI TSUTAYA BOOKS
Sales price ¥4,800 (税込 ¥5,280)
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世界の先進的シェフが実践
科学的レシピ創作ノウハウ
食材のアロマ・プロファイルを科学的に分析し、知られた食材の組み合わせ(例:チョコレートとイチゴ)が美味な理由を解き明し、さらに新しい食材の組み合わせ(例:チョコレートとキャビア)の世界を開く。
その実例については類書の10倍以上の数を掲載。
背後にある科学的根拠も解説。
release date
2021年2月8日
Part numberB9784766133677
Specification
■出版社:グラフィック社
■サイズ:A4変型判 縦280mm 横216mm 厚さ30mm 388ページ
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