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Content Introduction 江戸時代から続く造り酒屋「寺田本家」が営む発酵カフェで人気のメニューを中心に、甘酒・塩麹・酒粕を使ったレシピを多数紹介します。砂糖・乳製品・卵は不使用の、子どもも大人も楽しめる料理が満載。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181157671	Tamaho	一般⑫	596 ﾃ	General Books
91142619	Tatomi	手芸・料理	596 ﾃ	General Books

Reservation Count 0

Title	寺田本家発酵カフェの甘酒・塩麹・酒粕ベストレシピ
Title (Reading)	ﾃﾗﾀﾞ/ﾎﾝｹ/ﾊｯｺｳ/ｶﾌｪ/ﾉ/ｱﾏｻﾞｹ/ｼｵｺｳｼﾞ/ｻｹｶｽ/ﾍﾞｽﾄ/ﾚｼﾋﾟ
Author	寺田／聡美∥著
Author (Reading)	ﾃﾗﾀﾞ,ｻﾄﾐ
Publisher	家の光協会
Publisher (Reading)	ｲｴ/ﾉ/ﾋｶﾘ/ｷｮｳｶｲ
Base Price	\1500
ISBN	978-4-259-56636-4
Number of Pages, etc.	95p
Dimensions	26cm
NDC	596
Content Description	江戸時代から続く造り酒屋「寺田本家」が営む発酵カフェで人気のメニューを中心に、甘酒・塩麹・酒粕を使ったレシピを多数紹介します。砂糖・乳製品・卵は不使用の、子どもも大人も楽しめる料理が満載。

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