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図書

だしを極める。 : 日本料理の伝道師・村田吉弘が伝授 (TJ MOOK)

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だしを極める。 : 日本料理の伝道師・村田吉弘が伝授

(TJ MOOK)

Call No. (NDL)
Y94-M26451
Bibliographic ID of National Diet Library
032363256
Material type
図書
Author
村田吉弘, 高橋善郎, 本田祥子 監修
Publisher
宝島社
Publication date
2022.10
Material Format
Paper
Capacity, size, etc.
79p ; 30cm
NDC
596
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Detailed bibliographic record

Summary, etc.：

ミシュランガイド3つ星を獲得する和食料亭「菊乃井」の三代目主人、村田吉弘が和食の要、だしのとり方を伝授します。本格的なだしのとり方から、日々、家庭でできる簡単だけど美味しいだしのとり方や、和食の基本「一番だし」「二番だし」のとり方も解説しています。また、昆布だし、煮干しだし、かつおだし、乾しいたけだ...

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Paper

Material Type
図書
ISBN
978-4-299-03369-7
Title
だしを極める。 : 日本料理の伝道師・村田吉弘が伝授
Title Transcription
ダシ オ キワメル : ニホン リョウリ ノ デンドウシ ムラタ ヨシヒロ ガ デンジュ
Author/Editor
村田吉弘, 高橋善郎, 本田祥子 監修
Series Title
TJ MOOK
Publication, Distribution, etc.
東京 : 宝島社 (出版)
Publication Date
2022.10
Publication Date (W3CDTF)
2022
Extent
79p