本場の中国料理ソース・たれ・醤の基礎技術教本 : 磨き上げられた技術でつくる至高の料理の秘訣を明かす

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Material Type: 図書
ISBN: 9784751107201
Title: 本場の中国料理ソース・たれ・醤の基礎技術教本 : 磨き上げられた技術でつくる至高の料理の秘訣を明かす
Title Transcription: ホンバノチュウゴクリョウリソースタレショウノキソギジュツキョウホン : ミガキアゲラレタギジュツデツクルシコウノリョウリノヒケツオアカス
Author/Editor: 孫成順著
Author Heading: 孫, 成順ソン, セイジュン
https://ci.nii.ac.jp/author/DA16240003
Publication, Distribution, etc.: 旭屋出版
Publication Date: 2007.12
Publication Date (W3CDTF): 2007
Size: 29cm
Place of Publication (Country Code): ja
Text Language Code: ja
Subject Heading: 料理(中国)
調味料
ソース
NDC 8th ed.: 596.22
NDC 9th ed.: 596.22 : Food. Cookery
Target Audience: 一般
Related Material (URI): https://ci.nii.ac.jp/ncid/BA84939579#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA84939579 : BA84939579