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そば 手打ち・そばつゆの技法から開店まで 食品加工シリーズ ２

  • Content Introduction ３カ月で習得できる手打ち独習メニュー、そばつゆの作り方の実際、献立の考え方と事例、店の立地・設計と献立の価格設定、そば粉の入手方法と製粉の実際など、そば屋開店アドバイザーとしてのノウハウを公開。
待機中

Collection Information

Registration Number Library Book Place Call Number Category Restriction Status
181056020 Tamaho 閉架書庫(一般) 673 ﾊ General Books 　
91044937 Tatomi 閉架書庫 673 ﾊ General Books 　
Reservation Count 0

Basic Information

Title そば
Title (Reading) ｿﾊﾞ
Subtitle 手打ち・そばつゆの技法から開店まで
Subtitle (Reading) テウチ／ソバツユ／ノ／ギホウ／カラ／カイテン／マデ
Author 服部／隆∥著
Author (Reading) ﾊｯﾄﾘ,ﾀｶｼ
Publisher 農山漁村文化協会
Publisher (Reading) ﾉｳｻﾝ/ｷﾞｮｿﾝ/ﾌﾞﾝｶ/ｷｮｳｶｲ
Base Price ￥１５２４
ISBN 4-540-98191-9
Number of Pages, etc. １３１ｐ
Dimensions ２１ｃｍ
NDC 673.971
Content Description ３カ月で習得できる手打ち独習メニュー、そばつゆの作り方の実際、献立の考え方と事例、店の立地・設計と献立の価格設定、そば粉の入手方法と製粉の実際など、そば屋開店アドバイザーとしてのノウハウを公開。
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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