Vendor Profile
SEIGENSHA Art Publishing
| Address | 9-1 Umetadacho Kyotoshinakagyokukarasumahigashiiru Kyoto, JAPAN ZIP:604-8136 |
|---|---|
| Representative Name | MAKOTO KATAYAMA |
| Annual Revenue | closed |
| No. of Employees | 24 |
| Web Site URL | |
| SNS |
Other items from this category
Cooking/Gourmet/Recipes Book
SD item code:12831695
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
By: Junko Ueda
 Original text before translation
著：上田 淳子
(973)
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(973)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 1 week
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| Dimensions |
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A5/264 pages, bound side by side
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| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Product tag: None
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Description
| When to add seasonings. Reasons for how to cut ingredients. By understanding the logic that cannot be conveyed in a normal recipe, you will be able to You will be able to make your daily dishes taste different and become a better cook without relying on a recipe! From simple yet stylish French cuisine to everyday dishes for the family, this book offers simple, easy-to-follow recipes and easy-to-understand explanations, Junko Ueda is very popular on TV and in magazines for her simple, easy-to-prepare recipes and easy-to-follow explanations. This book is the author's first "cookbook that reads", carefully explaining the "why" behind the recipes, which is not mentioned in ordinary recipes. The timing of seasoning. The reason why the ingredients are cut the way they are. By understanding the other side of a recipe, you will naturally acquire the ability to apply it and establish your own cooking without getting too caught up in the recipe. What do you and the people you are serving want to eat and how do they want to eat it? What is the best way to prepare it? The taste of the dishes that you have been making day in and day out will be changed dramatically. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jul.3rd 2025 to Sep.4th 2025 |
| Air Mail | From Jun.17th 2025 to Jun.19th 2025 |
| EMS | From Jun.16th 2025 to Jun.19th 2025 |
| Pantos Express | From Jun.18th 2025 to Jun.23rd 2025 |
| DHL | From Jun.16th 2025 to Jun.18th 2025 |
| UPS | From Jun.16th 2025 to Jun.18th 2025 |
| FedEx | From Jun.16th 2025 to Jun.18th 2025 |
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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. *Delivery of pre-order items If you place an order for pre-order items together with other books, we will basically put them all on hold together and ship them together after the pre-order items are back in stock. *If you wish to have only other books shipped first, please contact us by message. [Exceptions]. If the total order amount for both the reserved items and the other books exceeds the shipping lot, we will ship the other books first with the earliest possible delivery date. |
Other items from this category:
By understanding the logic that cannot be conveyed in a normal recipe, you will be able to
You will be able to make your daily dishes taste different and become a better cook without relying on a recipe!
From simple yet stylish French cuisine to everyday dishes for the family, this book offers simple, easy-to-follow recipes and easy-to-understand explanations,
Junko Ueda is very popular on TV and in magazines for her simple, easy-to-prepare recipes and easy-to-follow explanations.
This book is the author's first "cookbook that reads", carefully explaining the "why" behind the recipes, which is not mentioned in ordinary recipes.
The timing of seasoning. The reason why the ingredients are cut the way they are.
By understanding the other side of a recipe, you will naturally acquire the ability to apply it and establish your own cooking without getting too caught up in the recipe.
What do you and the people you are serving want to eat and how do they want to eat it?
What is the best way to prepare it?
The taste of the dishes that you have been making day in and day out will be changed dramatically.