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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。

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

Reservation Count 0

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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