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Table of Contents
イントロ「半調理」の基本
1. ひき肉、鶏・豚肉で ◆半調理7品+各アレンジ5品
・豚ひき肉であっさりそぼろ・合びき肉炒め・鶏もも肉の漬け込み・豚薄切り肉の漬け込み・鶏むね肉の酒蒸し・豚肉と根菜の炒め煮・鶏肉と玉ねぎの下ゆで
2. 野菜だけ ◆半調理9品+各アレンジ5品
・マッシュポテト・カットきのこ・ゆでほうれん草・ゆでブロッコリー・香味野菜きざみ・ゆで根菜・ゆで大豆・切干し大根と刻みねぎ・ひじきマリネ
Holdings of Libraries in Japan
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Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.
Northern Japan
札幌市中央図書館
Paper- 596/ス/
- 0180372435
秋田県立図書館
Paper- 596/スモ/
- 123825283
Kanto
さいたま市立中央図書館
Paper- 596 スガ
- 01190474286
千葉市中央図書館
Paper横浜市立図書館
Paper- 596
- 2063462406
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Bibliographic Record
You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.
- Material Type
- 図書
- ISBN
- 978-4-04-069736-9
- Title
- Title Transcription
- モット ラクスル ハンチョウリ
- Author/Editor
- スガ 著
- Author Heading
- スガ スガ ( 001242721 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2018.2
- Publication Date (W3CDTF)
- 2018
- Extent
- 127p