欧風料理の基礎及び調理法
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Table of Contents
標題
目次
食物調理に就いての注意事項/1
スープ(羹汁)の基本的調理法/4
ソース(添汁)の基本製法/20
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- Material Type
- 図書
- Title
- Title Transcription
- オウフウ リョウリ ノ キソ オヨビ チョウリホウ
- Author/Editor
- 東京家政学院割烹研究部 編
- Author Heading
- 東京家政学院 トウキョウ カセイ ガクイン ( 00379384 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 昭和6
- Publication Date (W3CDTF)
- 1931
- Extent
- 152p
- Size
- 20cm