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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Cooking & Food Book
SD item code:11195065
| Detail | Price & Quantity | ||
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| S1 |
Author: Mika Rokubo
 Original text before translation
著：露久保美夏
(No.525630)
JAN:978-4-03-525630-4
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(No.525630)
JAN:978-4-03-525630-4
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
| Handmade String Cheese, Crispy Air-In Chocolate with Gas, Magic Milk Pudding with Ginger, Pop Rice with Brown Rice, Bursting! Carbonated Kanten Jelly, Ice Cream with the Power of Salt, and more. Each recipe is accompanied by an explanation of the science behind it. Each recipe is accompanied by an explanation of the science behind it, making it fun to learn! There are also various special pages such as various heating methods and preserved food made by freezing to learn more about cooking and temperature. Perfect for free research during summer vacation! This is a book that is fun to cook, interesting to read, and greedy! *Science points are introduced with fun illustrations and photos of experiments, making it an enjoyable read! *Photographs illustrate all the cooking processes. It is easy to understand how to cook! *Illustrations by science illustrator, Mr. and Mrs. Uetani. *The author is Dr. Mika Rokubo, Associate Professor of the Department of Food and Environmental Science, Faculty of Food and Environmental Science, Toyo University, who conducts parent-child nutrition education programs for elementary school students and science experiment lectures, and is also widely active on TV and in lectures. [Table of Contents]. Three-color candy that transforms with temperature Bursting! Carbonated agar jelly Crystal Iced Tea Crunchy air-in chocolates with baking soda Handmade String Cheese Pop rice with brown rice Fried Eggs with Frozen Eggs Stewed frozen konnyaku Magic Milk Pudding with Ginger Ice Cream with Salt Smooth Mashed Potatoes and Chewy Potato Mochi Amazake with rice Zakzaku Pie Special Features How Heating Appliances Work Return to original state? Does it return to normal? Warming or Cooling Preserving Food by Stirring Enzymes and Temperature What can be cooled? Temperature and Taste Various kinds of heating |
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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 an explanation of the science behind it. Each recipe is accompanied by an explanation of the science behind it, making it fun to learn!
There are also various special pages such as various heating methods and preserved food made by freezing to learn more about cooking and temperature. Perfect for free research during summer vacation!
This is a book that is fun to cook, interesting to read, and greedy!
*Science points are introduced with fun illustrations and photos of experiments, making it an enjoyable read!
*Photographs illustrate all the cooking processes. It is easy to understand how to cook!
*Illustrations by science illustrator, Mr. and Mrs. Uetani.
*The author is Dr. Mika Rokubo, Associate Professor of the Department of Food and Environmental Science, Faculty of Food and Environmental Science, Toyo University, who conducts parent-child nutrition education programs for elementary school students and science experiment lectures, and is also widely active on TV and in lectures.
[Table of Contents].
Three-color candy that transforms with temperature
Bursting! Carbonated agar jelly
Crystal Iced Tea
Crunchy air-in chocolates with baking soda
Handmade String Cheese
Pop rice with brown rice
Fried Eggs with Frozen Eggs
Stewed frozen konnyaku
Magic Milk Pudding with Ginger
Ice Cream with Salt
Smooth Mashed Potatoes and Chewy Potato Mochi
Amazake with rice
Zakzaku Pie
Special Features
How Heating Appliances Work
Return to original state? Does it return to normal? Warming or Cooling
Preserving Food by Stirring
Enzymes and Temperature
What can be cooled?
Temperature and Taste
Various kinds of heating