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Content Introduction 春はいちご、夏は桃、秋はぶどうといちじく、冬はりんごをジャムにする。果実酒は梅酒、かりん酒、ユスラウメ…。果実酒、ジャム、シロップなど、旬の果物を長く楽しむ保存食のレシピを紹介します。野菜のジャムも掲載。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91159183	Tatomi	手芸・料理	596.7 ｵ	General Books		Checked Out

Reservation Count 0

Title	果物をとことん楽しむ果実酒、ジャム、シロップ
Title (Reading)	ｸﾀﾞﾓﾉ/ｵ/ﾄｺﾄﾝ/ﾀﾉｼﾑ/ｶｼﾞﾂｼｭ/ｼﾞｬﾑ/ｼﾛｯﾌﾟ
Subtitle	瓶いっぱいの旬のおいしさ召し上がれ
Subtitle (Reading)	ﾋﾞﾝ/ｲｯﾊﾟｲ/ﾉ/ｼｭﾝ/ﾉ/ｵｲｼｻ/ﾒｼｱｶﾞﾚ
Author	大庭／英子∥著
Author (Reading)	ｵｵﾊﾞ,ｴｲｺ
Publisher	成美堂出版
Publisher (Reading)	ｾｲﾋﾞﾄﾞｳ/ｼｭｯﾊﾟﾝ
Base Price	\1400
ISBN	978-4-415-33415-8
Number of Pages, etc.	143p
Dimensions	26cm
NDC	596.7
Content Description	春はいちご、夏は桃、秋はぶどうといちじく、冬はりんごをジャムにする。果実酒は梅酒、かりん酒、ユスラウメ…。果実酒、ジャム、シロップなど、旬の果物を長く楽しむ保存食のレシピを紹介します。野菜のジャムも掲載。

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