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図書

Introduction to Japanese cuisine : nature, history and culture

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Introduction to Japanese cuisine : nature, history and culture

Material type
図書
Author
Japanese Culinary Academy
Publisher
Shuhari Initiative
Publication date
2015
Material Format
Paper
Capacity, size, etc.
27 cm
NDC
-
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Notes on use

Note (General):

On Japnese colophon: 監修日本料理アカデミー, 執筆熊倉功, 伏木亨Includes index

Related materials as well as pre- and post-revision versions

The Japanese Culinary Academy's complete Japanese cuisineLeave the NDL website.

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Paper

Material Type
図書
ISBN
9784908325007
Author/Editor
Japanese Culinary Academy
Publication, Distribution, etc.
Publication Date
2015
Publication Date (W3CDTF)
2015
Size
27 cm
Alternative Title
日本料理大全 : プロローグ巻 : 英文版