Vendor Profile
Kaisei-sha Publishing Co., Ltd.
| Address | 3-5 Ichigayasadoharacho Shinjukuku Tokyo, JAPAN ZIP:162-8450 |
|---|---|
| Representative Name | MASAKI IMAMURA |
| Annual Revenue | closed |
| No. of Employees | 40 |
| Web Site URL |
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Children's Cooking/Gourmet/Recipes Picture Book Ice Cream
SD item code:11127562
| Detail | Price & Quantity | ||
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| S1 |
Author: Mika Rokubo
 Original text before translation
著：露久保美夏
(No.525620)
JAN:978-4-03-525620-5
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(No.525620)
JAN:978-4-03-525620-5
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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28cm x 23cm, 48 pages
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| Specifications |
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Country of manufacture: Japan
Material / component: Paper
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Description
| The book contains 12 recipes with interesting changes and new discoveries during cooking, such as homemade butter by shaking it, mysterious jelly that splits into two colors, yellow boiled eggs by spinning them around, scrambled eggs that are fluffy and melty, two kinds of dubu with white and red fish, and straw rice cake from sweet potatoes. Each recipe is accompanied by a "Here's what to look out for! to explain the key points of science, so you can enjoy learning! There are also special pages on dairy products, eggs, meat, rice, flour, etc., perfect for free research during summer vacation! This is a book that is fun to make, interesting to read, and greedy! *The key points of science are introduced with pictures of experiments and fun illustrations, making the book fun to read! *Photographs illustrate all the cooking processes. It is easy to understand how to cook! *Illustrations by science illustrator, Mr. and Mrs. Uetani. *The authors conduct parent-child nutrition education programs for elementary school students and science experiment lectures. The author is Dr. Mika Rokubo, an associate professor of the Department of Food and Environmental Science, Toyo University, who has been active in a wide range of activities including food education programs for parents and children, lectures on TV and lectures. [Table of Contents] Nobiru Ice Cream with Natto Handmade butter with natto Mysterious jelly that splits into two colors Yellow boiled egg Fluffy & Thick Scrambled Eggs Chameleon Fried Noodles Soft pork steak with pineapple Warabimochi from sweet potatoes Water Fudge with Daikon Rice crackers with rice cake Pizza with two kinds of flour: glutinous pizza and crispy pizza 2 kinds of rice balls with red and white fish Special Feature Foods made from milk Properties of Eggs Entertaining with Colorful Dishes Different parts of the meat Rice and Starch Various uses of rice Using Wheat as Flour Life of fish and fish meat |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From May.30th to Aug.2nd |
| Air Mail | From May.14th to May.16th |
| EMS | From May.13th to May.16th |
| Pantos Express | From May.15th to May.20th |
| DHL | From May.13th to May.15th |
| UPS | From May.13th to May.15th |
| FedEx | From May.13th to May.15th |
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Some trading conditions may be applicable only in Japan.
*Important Notice
Under the resale price maintenance system, publishers are legally allowed to specify the selling price of their books. We ask that your company also adhere to the sales price specified by us. In the unlikely event that you fail to do so, we will discontinue our business with you. We ask for your understanding in advance. |
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CookingOther items from this category:
Each recipe is accompanied by a "Here's what to look out for! to explain the key points of science, so you can enjoy learning!
There are also special pages on dairy products, eggs, meat, rice, flour, etc., perfect for free research during summer vacation!
This is a book that is fun to make, interesting to read, and greedy!
*The key points of science are introduced with pictures of experiments and fun illustrations, making the book fun to read!
*Photographs illustrate all the cooking processes. It is easy to understand how to cook!
*Illustrations by science illustrator, Mr. and Mrs. Uetani.
*The authors conduct parent-child nutrition education programs for elementary school students and science experiment lectures.
The author is Dr. Mika Rokubo, an associate professor of the Department of Food and Environmental Science, Toyo University, who has been active in a wide range of activities including food education programs for parents and children, lectures on TV and lectures.
[Table of Contents]
Nobiru Ice Cream with Natto
Handmade butter with natto
Mysterious jelly that splits into two colors
Yellow boiled egg
Fluffy & Thick Scrambled Eggs
Chameleon Fried Noodles
Soft pork steak with pineapple
Warabimochi from sweet potatoes
Water Fudge with Daikon
Rice crackers with rice cake
Pizza with two kinds of flour: glutinous pizza and crispy pizza
2 kinds of rice balls with red and white fish
Special Feature
Foods made from milk
Properties of Eggs
Entertaining with Colorful Dishes
Different parts of the meat
Rice and Starch
Various uses of rice
Using Wheat as Flour
Life of fish and fish meat