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Content Introduction スープストックを作るときお湯ではなく水から煮るのはなぜ？　生ハーブの代わりに乾燥ハーブを使う場合の量の目安は？　魚介、肉、スパイスとハーブなどについて科学的に説明する。レシピも掲載。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181129827	Tamaho	閉架書庫(一般)	498.5 ｳ 2-2	General Books

Reservation Count 0

Title	料理の科学
Title (Reading)	ﾘｮｳﾘ/ﾉ/ｶｶﾞｸ
Subtitle	素朴な疑問に再び答えます
Volume Number	続２
Subtitle (Reading)	ｿﾎﾞｸ/ﾅ/ｷﾞﾓﾝ/ﾆ/ﾌﾀﾀﾋﾞ/ｺﾀｴﾏｽ
Author	ロバート・Ｌ．ウォルク∥著
Author (Reading)	ｳｫﾙｸ,ﾛﾊﾞｰﾄ L.
Author	ハーパー保子∥訳
Author (Reading)	ﾊｰﾊﾟｰ,ﾔｽｺ
Publisher	楽工社
Publisher (Reading)	ﾗｯｺｳｼｬ
Base Price	\1800
ISBN	978-4-903063-67-6
Number of Pages, etc.	309p
Dimensions	21cm
NDC	498.53
Content Description	スープストックを作るときお湯ではなく水から煮るのはなぜ？　生ハーブの代わりに乾燥ハーブを使う場合の量の目安は？　魚介、肉、スパイスとハーブなどについて科学的に説明する。レシピも掲載。

Important Points

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