Science and nature Molecular cooking Japanese food

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Science and Nature The first book in the world to make use of molecular cooking for Japanese food! "Molecular cooking" is an effort to create new dishes using scientific methods. This book is the first book in the world to make use of molecular cooking for Japanese food. The main techniques are "geling," "foaming, carbonation," and "emulsification." It describes unique recipes such as "Snow Dome Simmered Daikon Radish with Miso," "Kenchin Soup that hardens when heated and melts when cooled," "soup balls," and "hybrid sashimi," along with the science behind them. Both are written in English.