プロのためのわかりやすい和菓子 | Easy-to-Understand Wagashi for Professionals

Title: プロのためのわかりやすい和菓子
Authors: 仲　實 著
Pages: 223P
Published At: July, 2006
Description:
This comprehensive guide covers the curriculum taught at Tsuji Confectionery Professional School, encompassing a wide range of Japanese confectionery techniques including fundamental methods for preparing bean paste, representative manju, seasonal fresh wagashi, baked goods, dry confections, and candy. Each process is clearly explained with full-color photography, while detailed explanations of key techniques and their underlying principles are provided throughout to deepen understanding and mastery of the craft.

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