Vendor Profile
Shoeisha Co., Ltd.
| Address | 5 Funamachi Shinjuku-ku Tokyo, JAPAN ZIP:160-0006 |
|---|---|
| Representative Name | Kaoru Usui |
| Annual Revenue | closed |
| No. of Employees | 185 |
| Web Site URL |
Other items from this category
Cooking/Gourmet/Recipes Book Sweets
SD item code:12584611
| Detail | Price & Quantity | ||
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| S1 |
sachi_homemade(Author)
 Original text before translation
sachi_homemade(著)
(182180)
JAN:9784798182186
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(182180)
JAN:9784798182186
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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Format:B5
Number of pages:128 |
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Country of manufacture: Japan
Material / component: Format:Book (paper)
Year of manufacture: 2024
Product tag: None
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Description
| Fun and tasty experiments in making sweets with children! A perfect book for free research during summer vacation! Chemistry is hidden in baking. Browning, puffing, and hardening are all caused by chemical principles at work. When you understand the principles behind each candy, baking becomes an experiment. The fun goes up when you observe how they swell and harden, and how their color and state change! The easy-to-understand explanations by a former science*experiment class teacher will help you understand! In addition to the basics of candy making, the book also includes tips for observation, how to summarize experiments, and points to remember when making sweets with your children. [Sweets made with this book]. PART1 Bukubuku: Inflating with the Power of Chemistry Muffins/Brown Sugar and Mango Cake/Soft Cookies/Soft Bubbles that bubble just by mixing/Chiffon Cake PART2 Mastering the power of various fats and oils Crispy pies made with solid butter / Two kinds of apple pies / Fruit tarts made with pomade butter / Comparison cookies / Crispy cheese crackers PART3 Comparing the power of solidification Pate de Fruie made with pectin / Fluffy milk pudding made with pectin / Gummy made with gelatin and juice / Fruit terrine made with agar agar PART4 Playing with differences in specific gravity Two layers of jelly that naturally separate / Pudding cake made by baking two types of dough together / Easy when you know the specific gravity! Two-tone coffee / Cassis soda, etc. The basic ingredients are all easy to find: sugar * eggs * butter * flour. All of these recipes can be made in small quantities and are easy to make at home, with some recipes requiring only mixing and others requiring no fire. The columns are all interesting, including applied recipes such as cookies baked with different amounts of fats and eggs, and drinks that change color with natural tea, as well as columns on how to take photographs to better convey the results of experiments and on hygiene at home. All processes are explained with photos, making this book an easy challenge for beginners. [About the Author.] sachi_homemade Confectionery hygienist/confectionery researcher. Graduated at the top of her class from the Department of Material Chemistry, Faculty of Science, Kumamoto University. She worked at a private educational institution and taught science* experiment classes for children. After becoming a mother of a child, she realized that baking sweets is similar to chemistry and fell in love with baking. Graduated from a confectionery school in 2022. She is the author of "Experimental Sweets Recipes You Can Make at Home" (Shoeisha). |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jun.4th to Aug.6th |
| Air Mail | From May.19th to May.21st |
| EMS | From May.16th to May.21st |
| Pantos Express | From May.20th to May.23rd |
| DHL | From May.16th to May.20th |
| UPS | From May.16th to May.20th |
| FedEx | From May.16th to May.20th |
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This product (book) is subject to the Resale Price Maintenance Program. The law allows the manufacturer (publisher) to specify the sales price. We ask that your company also adhere to the resale price specified by us. In the unlikely event that you fail to do so, we may terminate the transaction. Thank you very much for your understanding and cooperation.
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Other items from this category:
Chemistry is hidden in baking. Browning, puffing, and hardening are all caused by chemical principles at work. When you understand the principles behind each candy, baking becomes an experiment. The fun goes up when you observe how they swell and harden, and how their color and state change!
The easy-to-understand explanations by a former science*experiment class teacher will help you understand! In addition to the basics of candy making, the book also includes tips for observation, how to summarize experiments, and points to remember when making sweets with your children.
[Sweets made with this book].
PART1 Bukubuku: Inflating with the Power of Chemistry
Muffins/Brown Sugar and Mango Cake/Soft Cookies/Soft Bubbles that bubble just by mixing/Chiffon Cake
PART2 Mastering the power of various fats and oils
Crispy pies made with solid butter / Two kinds of apple pies / Fruit tarts made with pomade butter / Comparison cookies / Crispy cheese crackers
PART3 Comparing the power of solidification
Pate de Fruie made with pectin / Fluffy milk pudding made with pectin / Gummy made with gelatin and juice / Fruit terrine made with agar agar
PART4 Playing with differences in specific gravity
Two layers of jelly that naturally separate / Pudding cake made by baking two types of dough together / Easy when you know the specific gravity! Two-tone coffee / Cassis soda, etc.
The basic ingredients are all easy to find: sugar * eggs * butter * flour. All of these recipes can be made in small quantities and are easy to make at home, with some recipes requiring only mixing and others requiring no fire. The columns are all interesting, including applied recipes such as cookies baked with different amounts of fats and eggs, and drinks that change color with natural tea, as well as columns on how to take photographs to better convey the results of experiments and on hygiene at home. All processes are explained with photos, making this book an easy challenge for beginners.
[About the Author.]
sachi_homemade
Confectionery hygienist/confectionery researcher. Graduated at the top of her class from the Department of Material Chemistry, Faculty of Science, Kumamoto University. She worked at a private educational institution and taught science* experiment classes for children. After becoming a mother of a child, she realized that baking sweets is similar to chemistry and fell in love with baking. Graduated from a confectionery school in 2022. She is the author of "Experimental Sweets Recipes You Can Make at Home" (Shoeisha).
お菓子作りには「化学」が隠れています。焼き色がついたりふくらんだり、固まったりするのはすべて化学的な原理が働いているから。それぞれのお菓子に隠れている原理を理解して作ると、お菓子作りが「実験」になります。ふくらんだり固まったりする様子、色や状態の変化を観察して作ると楽しさもアップ！
元理科・実験教室の先生ならではのわかりやすい解説で理解もばっちり！お菓子作りの基本だけでなく、観察のコツや実験内容のまとめ方、お子さんと一緒に作る時のポイントも掲載。
〈この本で作るお菓子〉
PART1 ブクブク 化学の力でふくらませる
マフィン／黒糖とマンゴーのケーキ／ソフトクッキー／混ぜるだけで泡立つもこもこバブル／シフォンケーキ
PART2 いろんな油脂の力を使いこなす
固形のバターで作るサクサクのパイ／2種のりんごパイ／ポマード状のバターで作るフルーツタルト／焼き比べクッキー／ぱりぱりチーズクラッカー
PART3 固まる力を比べてみる
ペクチンで作るパートドフリュイ／ペクチンで作るふるふるミルクプリン／ゼラチンとジュースで作るグミ／寒天で作るフルーツテリーヌ
PART4 比重の違いを利用して遊ぶ
自然に分かれる二層のゼリー／2種類の生地を一緒に焼くプリンケーキ／比重がわかると簡単！ツートーンコーヒー／カシスソーダなど
基本の材料は砂糖・卵・バター・小麦粉など、手に入りやすいものばかり。混ぜるだけのレシピや火を使わずできるレシピがあったりと、どれも少量から作れて、家庭で作りやすいレシピです。コラムでは、油脂と卵の分量を変えて焼き比べるクッキーや、天然のお茶で色が変わるドリンクなどの応用レシピや、実験結果をうまく伝えるための写真の撮り方、家庭での衛生についてのコラムなど、どれも面白いものばかり。すべての工程に写真を添えて解説しているので、初心者もチャレンジしやすい1冊です。
〈著者紹介〉
sachi_homemade
製菓衛生師／菓子研究家。熊本大学理学部物質化学科を首席で卒業。民間の教育機関で働き、子ども向けに理科・実験教室の講師を務める。一児の母となった後、お菓子作りが化学と似ていることに気づき、お菓子作りにのめり込む。ウェブサイトなどでコラム執筆やレシピ提供を行う。2022年製菓専門学校卒業。著書に『おうちで作れる実験スイーツレシピ』（翔泳社）がある。