赤坂璃宮譚彦彬ベーシックな中国料理

Detailed bibliographic record

Summary, etc.：: 「赤坂璃宮」のプロの技をちりばめた、端麗なる中国料理全７５品を紹介。ベーシックな中国料理の基礎を「炒める」「焼く」「揚げる」「蒸す」「煮る」で身につけた後、スープやチャーハン、麺類をマスターする。(Provided by: 出版情報登録センター（JPRO）)

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Material Type: 図書
ISBN: 4-7897-2933-8
Title: 赤坂璃宮譚彦彬ベーシックな中国料理
Title Transcription: アカサカリキュウタンヒコアキベーシックナチュウゴクリョウリ
Author/Editor: 譚彦彬著
Author Heading: 譚, 彦彬, 1943-2022 タン, ヒコアキ, 1943-2022 ( 00427612 )Authorities
Publication, Distribution, etc.: 東京 : ソニー・マガジンズ
Publication Date: 2006.8
Publication Date (W3CDTF): 2006
Extent: 128p
Size: 30cm
Place of Publication (Country Code): JP
Text Language Code: jpn
NDC 9th ed.: 596.22 : Food. Cookery
NDLC: Y73
Target Audience: 一般
Price: 1800円
Holding library: 国立国会図書館
Call No.: Y73-H2420
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000008290865
http://id.ndl.go.jp/bib/000008290865
National Bibliography No. (JPNO): 21091928
Cataloging Rule: Nippon Cataloguing Rules 1987 Revised Edition
Bibliographic Record Category (NDL): 115