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旨みを醸し出す麹のふしぎな料理力 最新決定版

  • Content Introduction 塩糀ブームの火付け役となった糀屋本店女将と、東京農業大学准教授が、塩糀を使うと料理が「おいしくなる秘密」を解き明かす。チキンのディアボラ風、塩糀茶わん蒸しなど、塩糀を使ったレシピも収録。
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Collection Information

Registration Number Library Book Place Call Number Category Restriction Status
91117432 Tatomi 手芸・料理 596 ﾏ General Books 　
Reservation Count 0

Basic Information

Title 旨みを醸し出す麹のふしぎな料理力
Title (Reading) ｳﾏﾐ/ｵ/ｶﾓｼﾀﾞｽ/ｺｳｼﾞ/ﾉ/ﾌｼｷﾞ/ﾅ/ﾘｮｳﾘｼﾞｶﾗ
Subtitle 最新決定版
Subtitle (Reading) サイシン／ケッテイバン
Author 前橋／健二∥著
Author (Reading) ﾏｴﾊｼ,ｹﾝｼﾞ
Author 浅利／妙峰∥著
Author (Reading) ｱｻﾘ,ﾐｮｳﾎｳ
Publisher 東京農業大学出版会
Publisher (Reading) ﾄｳｷｮｳ/ﾉｳｷﾞｮｳ/ﾀﾞｲｶﾞｸ/ｼｭｯﾊﾟﾝｶｲ
Base Price ￥１２００
ISBN 4-88694-412-2
Number of Pages, etc. １１９ｐ
Dimensions ２１ｃｍ
NDC 596
Content Description 塩糀ブームの火付け役となった糀屋本店女将と、東京農業大学准教授が、塩糀を使うと料理が「おいしくなる秘密」を解き明かす。チキンのディアボラ風、塩糀茶わん蒸しなど、塩糀を使ったレシピも収録。
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