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図書

料理の本質と作り方

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料理の本質と作り方

Call No. (NDL)
596-Ku784r
Bibliographic ID of National Diet Library
000000893892
Persistent ID (NDL)
info:ndljp/pid/2461128
Material type
図書
Author
熊田ムメ 著
Publisher
広報図書
Publication date
1951
Material Format
Paper・Digital
Capacity, size, etc.
296p ; 22cm
NDC
596
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Table of Contents

Provided by:国立国会図書館デジタルコレクションLink to Help Page
  • 目次

  • 緖論

  • 1 料理の大綱

    p1

  • 2 料理の學び方

    p3

  • 3 調理材料の扱い方

    p9

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Bibliographic Record

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Paper Digital

Material Type
図書
Title Transcription
リョウリ ノ ホンシツ ト ツクリカタ
Author/Editor
熊田ムメ 著
Author Heading
熊田, ムメ クマダ, ムメ ( 00037081 )Authorities
Publication, Distribution, etc.
Publication Date
1951
Publication Date (W3CDTF)
1951
Extent
296p
Size
22cm