{"product_id":"9784388063277","title":"だしの研究 | The Study of Dashi","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e だしの研究 だしの仕組みを理解して、自在に使いこなすための、調理とサイエンス\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 215P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e July, 2020\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eSeven passionate chefs share 74 broths and the dishes that showcase them, accompanied by scientific explanations and data-driven insights into each preparation.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062294\" data-target-title-ja=\"ソースの研究\" data-target-title-en=\"The Study of Sauces\" data-position=\"1\" data-author=\"柴田書店 (編)\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062294.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062294\" data-lang=\"ja\"\u003eソースの研究\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062294\" data-lang=\"en\"\u003eThe Study of Sauces\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpands your culinary logic from dashi to Western liquid foundations with similar professional depth.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388062591\" data-target-title-ja=\"肉の火入れ\" data-target-title-en=\"Meat Roasting: French Techniques\" data-position=\"2\" data-author=\"川手寛康\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062591.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062591\" data-lang=\"ja\"\u003e肉の火入れ\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062591\" data-lang=\"en\"\u003eMeat Roasting: French Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster another crucial technical pillar of professional cooking alongside your dashi studies.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388251124\" data-target-title-ja=\"「こつ」の科学\" data-target-title-en=\"The Science of Culinary Knacks\" data-position=\"3\" data-author=\"杉田浩一\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388251124.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388251124\" data-lang=\"ja\"\u003e「こつ」の科学\u003c\/a\u003e\u003cbr\u003e\u003ca 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Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eThe ultimate reference for food chemistry, offering a global perspective on savory stocks.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784106101359\" data-target-title-ja=\"コクと旨味の秘密\" data-target-title-en=\"Secrets of Richness and Umami\" data-position=\"6\" data-author=\"伏木亨\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784106101359.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106101359\" data-lang=\"ja\"\u003eコクと旨味の秘密\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784106101359\" data-lang=\"en\"\u003eSecrets of Richness and Umami\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eA leading scientist breaks down the physiological mechanism of why dashi tastes so good.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784903063577\" data-target-title-ja=\"料理の科学 1\" data-target-title-en=\"What Einstein Told His Cook 1\" data-position=\"9\" data-author=\"ロバート・L・ウォルク\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784903063577.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063577\" data-lang=\"ja\"\u003e料理の科学 1\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784903063577\" data-lang=\"en\"\u003eWhat Einstein Told His Cook 1\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eFun, accessible Q\u0026amp;A format that solves kitchen mysteries using clear scientific principles.\u003c\/div\u003e\u003c\/article\u003e","brand":"【本番】KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":47969837580502,"sku":"9784388063277","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063277.jpg?v=1774919448","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784388063277","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}