Vendor Profile
TATSUMI PUBLISHING CO.,LTD.
| Address | Kasugacho Bldg.5F, 1-33-13 Hongo Bunkyo-ku Tokyo, JAPAN ZIP:113-0033 |
|---|---|
| Representative Name | KAZUJI HIROSE |
| Annual Revenue | closed |
| No. of Employees | 69 |
| Web Site URL |
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Cooking & Food Book
SD item code:7533687
| Detail | Price & Quantity | ||
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| S1 |
Cooking & Food Book
 Original text before translation
おいしさを伝えるレシピの書き方Handbook
(9784777818907)
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(9784777818907)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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Format A5
Number of pages 176 |
| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2017
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Description
| For those who love cooking. This is a textbook for creating easy-to-understand "recipes". This is a book on how to write easy-to-understand recipes, compiled by veteran reviewers who have looked at more than 100,000 recipes in cookbooks and cooking magazines, sharing their wisdom and opinions. It also explains the basics of ingredients and terminology to help you think about and write recipes. The book is structured in such a way that once you have decided on the overall pattern of a recipe, you can then look at each ingredient and cooking method as you see fit. Once you find the right word If you find the right words, you can use them as they appear in the book, which you should always have on hand when writing recipes and will be a great reference when posting them online. This book is a great reference for those who cook meals every day, food bloggers, cooking instructors, and food coordinators. It is useful for everyone who loves cooking, from everyday food cooks and food bloggers to cooking instructors, food coordinators, and other professionals! [Main contents] *Recipe patterns *Examples of recipes that are difficult to understand *How to write a list of ingredients *Checklist for writing procedures *Words of cooking *Words of Ingredients *Use of recipes *Tips for posting on the Internet *How to take camera and smartphone photos Recipe Reviewers' Group (Member Profile) *Hideko Fujimura She has 35 years of experience in recipe proofreading and editing for NHK Publishing, Ie no Hikari, Shufu no Tomo, Fusosha, Lettuce Club, and others. She often cooks vegetable-rich simmered dishes, pasta, and meat dishes. *Tomoko Kazama She has 30 years of experience in recipe proofreading. She has been involved in reviewing and proofreading cooking books, magazines, booklets, and Internet websites for Kagawa Nutrition University, Shufu no Tomo, Gakken Plus, NHK Publishing, Kodansha, and others. *Midori Watanabe Midori Watanabe has 25 years of experience in recipe proofreading. She has 25 years of experience in recipe proofreading, mainly for cooking-related books. Her hobby is to come up with health-conscious, light-flavored, low-fat dishes that can be prepared in a jiffy. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Feb.3rd to Apr.7th |
| Air Mail | From Jan.16th to Jan.20th |
| EMS | From Jan.15th to Jan.20th |
| Pantos Express | From Jan.17th to Jan.22nd |
| DHL | From Jan.15th to Jan.17th |
| UPS | From Jan.15th to Jan.17th |
| FedEx | From Jan.15th to Jan.17th |
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Some trading conditions may be applicable only in Japan.
*Important Notice
Under the resale price maintenance system, publishers are legally allowed to specify the selling price of their books. We ask that your company also adhere to the sales price specified by us. In the unlikely event that you fail to do so, we will discontinue our business with you. We ask for your understanding in advance. |
People Also Searched:
CookingOther items from this category:
This is a book on how to write easy-to-understand recipes, compiled by veteran reviewers who have looked at more than 100,000 recipes in cookbooks and cooking magazines, sharing their wisdom and opinions.
It also explains the basics of ingredients and terminology to help you think about and write recipes.
The book is structured in such a way that once you have decided on the overall pattern of a recipe, you can then look at each ingredient and cooking method as you see fit. Once you find the right word
If you find the right words, you can use them as they appear in the book, which you should always have on hand when writing recipes and will be a great reference when posting them online. This book is a great reference for those who cook meals every day, food bloggers, cooking instructors, and food coordinators.
It is useful for everyone who loves cooking, from everyday food cooks and food bloggers to cooking instructors, food coordinators, and other professionals!
[Main contents]
*Recipe patterns
*Examples of recipes that are difficult to understand
*How to write a list of ingredients
*Checklist for writing procedures
*Words of cooking
*Words of Ingredients
*Use of recipes
*Tips for posting on the Internet
*How to take camera and smartphone photos
Recipe Reviewers' Group (Member Profile)
*Hideko Fujimura
She has 35 years of experience in recipe proofreading and editing for NHK Publishing, Ie no Hikari, Shufu no Tomo, Fusosha, Lettuce Club, and others. She often cooks vegetable-rich simmered dishes, pasta, and meat dishes.
*Tomoko Kazama
She has 30 years of experience in recipe proofreading. She has been involved in reviewing and proofreading cooking books, magazines, booklets, and Internet websites for Kagawa Nutrition University, Shufu no Tomo, Gakken Plus, NHK Publishing, Kodansha, and others.
*Midori Watanabe
Midori Watanabe has 25 years of experience in recipe proofreading. She has 25 years of experience in recipe proofreading, mainly for cooking-related books. Her hobby is to come up with health-conscious, light-flavored, low-fat dishes that can be prepared in a jiffy.
料理本や料理雑誌で延べ10万以上ものレシピを見つづけてきたベテラン校閲者たちが知恵を出し合い、意見を交わしてまとめた、わかりやすいレシピの書き方の本です。
また、レシピを考えたり書いたりするときの参考となるように、材料や用語の基本についても説明しています。
この本は、レシピ全体のパターンを決めたら、あとはそれぞれの材料や調理法に応じて、そのつど必要なところを見ればよい構成になっています。ぴったりの言葉を
見つけたら、そのまま使ってOK。レシピを書くとき、いつも手元に置いておけば、ネット掲載の際にも、とても参考となる一冊。毎日食事を作っている方、料理ブロガー
の方、料理講師やフードコーディネーターなどプロの方まで、料理を愛する皆さんのお役に立ちます!
【主な予定内容】
■レシピのパターン
■わかりにくいレシピ例
■材料表の書き方
■手順の書き方チェックリスト
■調理の言葉
■材料の言葉
■レシピの活用
■インターネット掲載のコツ
■カメラ、スマホ写真の撮り方
レシピ校閲者の会(メンバープロフィール)
●藤村秀子(ふじむら ひでこ)
レシピ校正歴35年。NHK出版、家の光、主婦の友社、扶桑社、レタスクラブなどの校閲・校正に携わる。野菜たっぷりの煮物やパスタ、肉料理をよく作る。
●風間倫子(かざま ともこ)
レシピ校正歴30年。女子栄養大学、主婦の友社、学研プラス、NHK出版、講談社などの料理関係の書籍、雑誌、冊子、インターネットHP等の校閲・校正に関わる。
●渡辺緑(わたなべ みどり)
レシピ校正歴25年。料理関係書籍を中心に主婦の友社ほか数社で種々の校閲・校正に携わる。健康を考えた薄味・低脂肪のパパッとできる料理を考えるのが趣味。