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図書

料理の本質と作り方 改訂3版

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料理の本質と作り方

改訂3版

Material type
図書
Author
熊田ムメ著
Publisher
広島女学院大学短期大学部家政研究会
Publication date
1955.10
Material Format
Paper
Capacity, size, etc.
22cm
NDC
596
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Paper

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
Edition
改訂3版
Author Heading
熊田, ムメ クマダ, ムメ
Publication Date
1955.10
Publication Date (W3CDTF)
1948
Size
22cm