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Content Introduction 「さっと湯通しするときのこ本来の味が出る」「卵焼きはだしなしがおいしい」「肉料理のコツは６５～８０℃」…。「分とく山」の総料理長である野崎洋光が、食材それぞれに合わせた使い方や調理法を伝授する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91140410	Tatomi	手芸・料理	596 ﾉ	General Books

Reservation Count 0

Title	おいしく食べる食材の手帖
Title (Reading)	ｵｲｼｸ/ﾀﾍﾞﾙ/ｼｮｸｻﾞｲ/ﾉ/ﾃﾁｮｳ
Subtitle	簡単な知識とコツで料理上手になる！！
Subtitle (Reading)	ｶﾝﾀﾝ/ﾅ/ﾁｼｷ/ﾄ/ｺﾂ/ﾃﾞ/ﾘｮｳﾘ/ｼﾞｮｳｽﾞ/ﾆ/ﾅﾙ
Author	野崎／洋光∥著
Author (Reading)	ﾉｻﾞｷ,ﾋﾛﾐﾂ
Author	小春／あや∥イラスト
Author (Reading)	ｺﾊﾙ,ｱﾔ
Publisher	池田書店
Publisher (Reading)	ｲｹﾀﾞ/ｼｮﾃﾝ
Base Price	\1300
ISBN	978-4-262-13040-8
Number of Pages, etc.	223p
Dimensions	19cm
NDC	596
Content Description	「さっと湯通しするときのこ本来の味が出る」「卵焼きはだしなしがおいしい」「肉料理のコツは６５～８０℃」…。「分とく山」の総料理長である野崎洋光が、食材それぞれに合わせた使い方や調理法を伝授する。

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