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The Science of Delicious Cooking

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last updated:Aug 19, 2026

エヌ・ティー・エス
エヌ・ティー・エス
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"Cooking" creates a tremendous difference in "deliciousness." A book that scientifically analyzes the cooking process to provide stable masterful techniques!

◆ "Recipes," "Ingredients," "Cutting," "Heat Treatment (Boiling, Steaming, Stir-frying, Frying)," etc., scientifically explaining the secrets of deliciousness in each cooking process! ◆ Explanation of how to utilize cooking equipment! (OVEN, Microwave, Superheated Steam, 3D Food Printer, etc.) ◆ Detailed explanations of various cooking methods! (Low-temperature Cooking, Sous-vide Cooking, Molecular Cooking, etc.) ■ Main Table of Contents Part 1: Culinary Science Chapter 1: The Significance of Culinary Science Chapter 2: Methodology of Culinary Science Chapter 3: Analysis of Cooking Skills and Their Applications Part 2: Preparation and Preprocessing of Dishes Chapter 1: Recipe Development Chapter 2: Cutting Techniques and Deliciousness Part 3: Heat Treatment, Cooking, and Deliciousness Chapter 1: Characteristics of Heat Cooking Chapter 2: Stir-frying and Deliciousness Chapter 3: Frying and Deliciousness Chapter 4: Boiling and Deliciousness Chapter 5: Steaming and Deliciousness Chapter 6: Oven Cooking and Deliciousness Chapter 7: Microwave Cooking and Deliciousness Chapter 8: Superheated Steam Cooking and Deliciousness Chapter 9: Low-temperature Cooking and Deliciousness Chapter 10: Sous-vide Cooking and Deliciousness Chapter 11: Molecular Cooking and Deliciousness Chapter 12: Cooking with a 3D Printer and Deliciousness

    Technical and Reference Books
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The Science of Delicious Cooking

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  • Related Link - https://www.nts-book.net/view/item/000000000656

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"The Science of Delicious Cooking" ■Format: B5 size pages ■Supervised by: Yoshimasa Yamano ■Published by: NTS

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List price: 43,000 yen + tax

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P2

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P2

Applications/Examples of results

Culinary science Richness Enzyme activity Recipe development Food waste Knife sharpness 3D food printer Molecular cooking Sous vide cooking Low-temperature cooking Superheated steam cooking Microwave cooking Oven cooking Steaming Simmering Frying Stir-frying Heating cooking

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The Science of Delicious Cooking

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The Science of Beverage Deliciousness - Water, Tea, Fruits & Vegetables, Carbonated Drinks, Dairy Beverages, and More.

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The 'Master's Technique' in Food Development and Its Reproduction Technology

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New Developments in Fermentation and Brewing: From Breeding and Process DX to Precision Fermentation and Upcycling.

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The Science of the Deliciousness of Fruits and Vegetables

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The Science of the Deliciousness of Traditional Foods

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Long-life technology for reducing food loss

Long-life technology for reducing food loss

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エヌ・ティー・エス

エヌ・ティー・エス

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