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"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha
"Handmade Sweets Encyclopedia" by Imada Minako Kodansha

"Handmade Sweets Encyclopedia" by Imada Minako Kodansha

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$82.00 (¥12940.42)

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Product Description

"Handmade Sweets Encyclopedia" by Imada Minako Kodansha Published: 1978.12.6 (First printing) Size: Height 27 Width 22 Thickness 1.3 cm Stains on pages 114 and 115 (11th image) The lower right corner of the back cover (12th picture of the monk) It all feels like aging is occurring throughout the entire process. The inner text can be read beautifully. He studied at a confectionery school in Switzerland and Germany. He runs a sweets class in Tokyo, Imada Minako's widely active teacher World sweet recipes This is one published book. Pie, butter cake, jelly etc. The characteristics and background of each sweet After that, each European country is Specific recipes that are well understood are introduced. The stories relating to sweets are also interesting. In the context of "culture" The world of sweets that has been captured and spoken about At the time, it was shocking. It's not just a recipe book, Different cultures that live in the wide world, Beautiful photos and historical episodes To speak in a clear and easy to understand way I'm telling you. In the Showa era, when prewar Japanese values ​​remained strong Through sweets, we've never heard of a world and culture This is a book that introduced me and gave me the Bridge. *We cannot accommodate price negotiations. The same applies to bulk purchases. note that.


『お菓子の手作り事典』 今田美奈子   講談社 発行:昭和53.12.6(第1刷) サイズ縦27横22厚さ1.3センチ 114,115頁にシミ(画像11枚目) 裏表紙右下隅折れ(画僧12枚目) スレ、ヤケ等全体的に経年をかんじさせます。 内側本文は、きれいに読むことができます。 スイス・ドイツの製菓学校に学び、 東京にてお菓子教室を主宰し、 広く活躍された今田美奈子先生の 世界のお菓子のレシピが 掲載されている1冊です。 パイ、バターケーキ、ゼリー等 それぞれのお菓子の特徴、背景が 示された上で、ヨーロッパ各国それぞれに 伝わっている具体的なレシピが紹介されています。 お菓子に纏わる物語なども面白く、 「文化」という文脈のなかで とらえられ、語られたお菓子の世界は 当時としては、衝撃的でした。 単なるレシピブックではなく、 広い世界に息づく異なる文化というものを、 美しい写真や、歴史に残るエピソードなどを まじえてわかりやすく語りかけるように 伝えています。 戦前の日本の価値観も色濃く残っていた昭和時代に まだ知らない世界や文化を、お菓子を通じて 紹介し、橋わたしをしてくれた1冊です。 ※お値下げ交渉には対応できかねます。 まとめ買いの場合も同様です。 ご了承ください。

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