日本料理の調理技法 : 現代の客を喜ばせる (旭屋出版mook)
日本料理の調理技法 : 現代の客を喜ばせる
(旭屋出版mook)
- Call No. (NDL)
- Y94-J6331
- Bibliographic ID of National Diet Library
- 000010004943
Detailed bibliographic record
Summary, etc.：
- 刺身・お造り、煮物・炊き合わせ、焼き物、揚げ物、蒸し物、酢の物・和え物・小鉢に分類し、各技法をカラーページで解説。モノクロページでは、各料理の作り方と、調理用語について説明。(Provided by: 出版情報登録センター（JPRO）)
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Kanto
千葉市中央図書館
Paper横浜市立図書館
Paper- Call No.：
- 596.2
- Book Registration Number：
- 2041179050
静岡市立中央図書館
Paper- Call No.：
- 596.21-ﾖ
- Book Registration Number：
- 185255728
Tokai-Hokuriku
愛知県図書館
Paper- Call No.：
- 596.21-ﾖｼ-960139
- Book Registration Number：
- 1109601392
Kinki
大阪市立図書館
Paper- Book Registration Number：
- 0011657371
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-7511-0748-5
- Title Transcription
- ニホン リョウリ ノ チョウリ ギホウ
- Author/Editor
- 吉田靖彦 著
- Series Title
- Publication, Distribution, etc.
- Publication Date
- 2008.7
- Publication Date (W3CDTF)
- 2008
- Extent
- 128p