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Content Introduction 料理人が器を扱う上で知っておきたいことをまとめる。さまざまな素材の器を取り上げ、使う前の注意や洗い方、収納の仕方、しばらく使わないときの手入れの仕方などを解説。器の種類や形、季節のきまりなども紹介する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181122154	Tamaho	閉架書庫(一般)	596 ｴ	General Books

Reservation Count 0

Title	料理人のための和食の器★扱い方ハンドブック
Title (Reading)	ﾘｮｳﾘﾆﾝ/ﾉ/ﾀﾒ/ﾉ/ﾜｼｮｸ/ﾉ/ｳﾂﾜ/ｱﾂｶｲｶﾀ/ﾊﾝﾄﾞﾌﾞｯｸ
Author	遠藤／十士夫∥著
Author (Reading)	ｴﾝﾄﾞｳ,ﾄｼｵ
Publisher	旭屋出版
Publisher (Reading)	ｱｻﾋﾔ/ｼｭｯﾊﾟﾝ
Base Price	￥１９００
ISBN	4-7511-1029-4
Number of Pages, etc.	１７１ｐ
Dimensions	２１ｃｍ
NDC	596.9
Content Description	料理人が器を扱う上で知っておきたいことをまとめる。さまざまな素材の器を取り上げ、使う前の注意や洗い方、収納の仕方、しばらく使わないときの手入れの仕方などを解説。器の種類や形、季節のきまりなども紹介する。

Important Points

Please note that due to copyright restrictions, some materials may not be available for loan.
Please also be aware that the latest issue of magazines cannot be borrowed until the next issue is received.
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