図書

焼場 : 焼く技法 塩焼き、ふり塩焼き、幽庵焼き、たれ焼き、焼き鳥

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焼場 : 焼く技法 塩焼き、ふり塩焼き、幽庵焼き、たれ焼き、焼き鳥

Material type
図書
Author
日本料理アカデミー, 村田吉弘監修
Publisher
日本料理アカデミー
Publication date
2024.4
Material Format
Paper
Capacity, size, etc.
27cm
NDC
596.21
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Note (General):

おもに図版参考文献: p37

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Paper

Material Type
図書
ISBN
9784911188095
Title Transcription
ヤキバ : ヤク ギホウ シオヤキ フリシオヤキ ユウアンヤキ タレヤキ ヤキトリ
Author/Editor
日本料理アカデミー, 村田吉弘監修
Publication, Distribution, etc.
Publication Date
2024.4
Publication Date (W3CDTF)
2024
Size
27cm