Kitchen Lab

2 Ingredients Edition Strrreeetchy Ice Cream Using Natto

by Mika Tsuyukubo

Bring science into the kitchen with this fun and educational cookbook series.
Make butter just by shaking milk or jelly that magically – or, rather, scientifically – splits into two colours. The science behind each process is explained, as everyday condiments are transformed into the ingredients for some amazing experiments – such as how to make stretchy ice cream using fermented soya beans! The author has a PhD in culinary science and is passionate about making science accessible to a wider audience.

28 x 23 cm, 48 pages, Full-colour photographs and illustrations
First published January 2023