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女子栄養大学料理のなるほど実験室 研究室で検証しました！

  • Content Introduction 煮魚は沸騰させた煮汁に入れる？　ほうれん草のゆで湯に塩は必要？　天ぷらをサクサクさせるには？　調理学の研究者により、実験・検証した「料理のコツ」を紹介する。『栄養と料理』掲載を書籍化。
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Collection Information

Registration Number Library Book Place Call Number Category Restriction Status
181156228 Tamaho 一般⑫ 596 ｼﾞ General Books 　
Reservation Count 0

Basic Information

Title 女子栄養大学料理のなるほど実験室
Title (Reading) ｼﾞｮｼ/ｴｲﾖｳ/ﾀﾞｲｶﾞｸ/ﾘｮｳﾘ/ﾉ/ﾅﾙﾎﾄﾞ/ｼﾞｯｹﾝｼﾂ
Subtitle 研究室で検証しました！
Subtitle 料理をおいしく作るコツ
Subtitle (Reading) ｹﾝｷｭｳｼﾂ/ﾃﾞ/ｹﾝｼｮｳ/ｼﾏｼﾀ
Subtitle (Reading) ﾘｮｳﾘ/ｵ/ｵｲｼｸ/ﾂｸﾙ/ｺﾂ
Author 吉田／企世子∥監修
Author (Reading) ﾖｼﾀﾞ,ｷﾖｺ
Author 松田／康子∥監修
Author (Reading) ﾏﾂﾀﾞ,ﾔｽｺ
Author 奥嶋／佐知子∥監修
Author (Reading) ｵｸｼﾏ,ｻﾁｺ
Author 小川／久惠∥〔ほか〕著
Author (Reading) ｵｶﾞﾜ,ﾋｻｴ
Publisher 女子栄養大学出版部
Publisher (Reading) ｼﾞｮｼ/ｴｲﾖｳ/ﾀﾞｲｶﾞｸ/ｼｭｯﾊﾟﾝﾌﾞ
Base Price \1400
ISBN 978-4-7895-4831-1
Number of Pages, etc. 247p
Dimensions 21cm
NDC 596
Content Description 煮魚は沸騰させた煮汁に入れる？　ほうれん草のゆで湯に塩は必要？　天ぷらをサクサクさせるには？　調理学の研究者により、実験・検証した「料理のコツ」を紹介する。『栄養と料理』掲載を書籍化。
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