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Content Introduction 鴨、鹿、猪など捕獲鳥獣の解体の仕方から食肉として切り分けていく方法までを写真とともに解説。それらの肉を美味しく安全に食べるために個体の特徴や部位の違いに応じた正しい調理法と、本格的なジビエ料理のレシピも紹介。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181153586	Tamaho	一般⑪	648 ｼﾞ	General Books

Reservation Count 0

Title	ジビエ解体・調理の教科書
Title (Reading)	ｼﾞﾋﾞｴ/ｶｲﾀｲ/ﾁｮｳﾘ/ﾉ/ｷｮｳｶｼｮ
Subtitle	安全に、美味しく食べるための
Subtitle (Reading)	ｱﾝｾﾞﾝ/ﾆ/ｵｲｼｸ/ﾀﾍﾞﾙ/ﾀﾒ/ﾉ
Author	日本ジビエ振興協会∥監修
Author (Reading)	ﾆﾎﾝ/ｼﾞﾋﾞｴ/ｼﾝｺｳ/ｷｮｳｶｲ
Publisher	グラフィック社
Publisher (Reading)	ｸﾞﾗﾌｨｯｸｼｬ
Base Price	\2500
ISBN	978-4-7661-3161-1
Number of Pages, etc.	176p
Dimensions	26cm
NDC	648.22
Content Description	鴨、鹿、猪など捕獲鳥獣の解体の仕方から食肉として切り分けていく方法までを写真とともに解説。それらの肉を美味しく安全に食べるために個体の特徴や部位の違いに応じた正しい調理法と、本格的なジビエ料理のレシピも紹介。

Important Points

Please note that due to copyright restrictions, some materials may not be available for loan.
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