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Content Introduction あじ、いしだい、さば、まながつお、いか、えび、たこ…。４６種の魚介類のおろし方と料理を、丁寧なプロセス写真でわかりやすく紹介する。魚の部位と構造や、包丁の持ち方、下処理の基本なども解説する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181151338	Tamaho	閉架書庫(一般)	596.35 ｼ	General Books
91138287	Tatomi	手芸・料理	596.35 ｼ	General Books

Reservation Count 0

Title	いちばんくわしい魚のおろし方と料理
Title (Reading)	ｲﾁﾊﾞﾝ/ｸﾜｼｲ/ｻｶﾅ/ﾉ/ｵﾛｼｶﾀ/ﾄ/ﾘｮｳﾘ
Author	島津／修∥著
Author (Reading)	ｼﾏｽﾞ,ｵｻﾑ
Publisher	成美堂出版
Publisher (Reading)	ｾｲﾋﾞﾄﾞｳ/ｼｭｯﾊﾟﾝ
Base Price	\1400
ISBN	978-4-415-32276-6
Number of Pages, etc.	239p
Dimensions	26cm
NDC	596.35
Content Description	あじ、いしだい、さば、まながつお、いか、えび、たこ…。４６種の魚介類のおろし方と料理を、丁寧なプロセス写真でわかりやすく紹介する。魚の部位と構造や、包丁の持ち方、下処理の基本なども解説する。

Important Points

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Please also be aware that the latest issue of magazines cannot be borrowed until the next issue is received.
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