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Content Introduction 料理研究家が大切にしているのは、普段の食事。毎日のごはんと日々の仕事が料理研究家をつくるから。料理研究家・平野由希子が、日々の仕事、いつもの料理と食事、パリなどについて語る。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91094551	Tatomi	閉架書庫	596 ﾋ	General Books

Reservation Count 0

Title	料理研究家のつくりかた
Title (Reading)	ﾘｮｳﾘ/ｹﾝｷｭｳｶ/ﾉ/ﾂｸﾘｶﾀ
Author	平野／由希子∥著
Author (Reading)	ﾋﾗﾉ,ﾕｷｺ
Publisher	白夜書房
Publisher (Reading)	ﾋﾞｬｸﾔ/ｼｮﾎﾞｳ
Base Price	￥１７００
ISBN	4-86191-279-5
Number of Pages, etc.	１９５ｐ
Dimensions	１９ｃｍ
NDC	596.04
Content Description	料理研究家が大切にしているのは、普段の食事。毎日のごはんと日々の仕事が料理研究家をつくるから。料理研究家・平野由希子が、日々の仕事、いつもの料理と食事、パリなどについて語る。

Important Points

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