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Content Introduction おいしさを解き明かす科学のエッセンスを、家庭の台所でも役立てられる形で紹介。「味」の知識や、塩もみ、加熱調理といった調理方法や食材の特性を、イラストを交えてわかりやすく解説する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91160787	Tatomi	手芸・料理	596 ﾁ	General Books		Checked Out

Reservation Count 0

Title	調理の科学おいしさの教科書
Title (Reading)	ﾁｮｳﾘ/ﾉ/ｶｶﾞｸ/ｵｲｼｻ/ﾉ/ｷｮｳｶｼｮ
Subtitle	しくみを知ればもっと楽しめる！
Subtitle (Reading)	ｼｸﾐ/ｵ/ｼﾚﾊﾞ/ﾓｯﾄ/ﾀﾉｼﾒﾙ
並列タイトル	Ｔｈｅ　Ｓｃｉｅｎｃｅ　ｏｆ　Ｆｌａｖｏｒ　ａｎｄ　Ｃｏｏｋｉｎｇ：Ａｎ　Ｉｌｌｕｓｔｒａｔｅｄ　Ｇｕｉｄｅ　ｔｏ　Ｇａｓｔｒｏｎｏｍｙ
Author	石川／伸一∥監修
Author (Reading)	ｲｼｶﾜ,ｼﾝｲﾁ
Publisher	ナツメ社
Publication Date	2026.1
Number of Pages, etc.	223p
Dimensions	21cm
Price	\1700
ISBN	978-4-8163-7807-2
Content Description	おいしさを解き明かす科学のエッセンスを、家庭の台所でも役立てられる形で紹介。「味」の知識や、塩もみ、加熱調理といった調理方法や食材の特性を、イラストを交えてわかりやすく解説する。
NDC 9	596
NDC 10	596
Intended Audience	一般(L)

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