図書

中国料理 改訂

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中国料理

改訂

Material type
図書
Author
横田文良著
Publisher
辻学園調理・製菓専門学校
Publication date
2007.4
Material Format
Paper
Capacity, size, etc.
26cm
NDC
596.22
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Notes on use

Note (General):

初版: 辻学園調理技術専門学校 1998年刊監修: 定延健二中国の食文化(年表): p214-215

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

専門料理全書 : イラスト・調理方法・手順付きLeave the NDL website.

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Paper

Material Type
図書
ISBN
9784880469171
Title Transcription
チュウゴク リョウリ
Author/Editor
横田文良著
Edition
改訂
Author Heading
横田, 文良 ヨコタ, フミヨシ
定延, 健二 サダノブ, ケンジ
Publication Date
2007.4
Publication Date (W3CDTF)
2007