BOOK
Yakimono to Shio No Hon (Series Nippon Ryori No Kiso)
Nippon Ryori No Shiki Henshu Bu / Hen
2200yen
(2420yen Tax incl. in Japan)
| Points You Earn | 1% (22p) |
|---|---|
| Release Date | November 21, 2013 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-1589370 |
|---|---|
| JAN/ISBN | 9784388061785 |
| Product Type | BOOK |
| Pages | 112 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Related Artists
Description
[Machine Translation] How to make pottery, how to make asirai, and how to make excellent pottery by material. How to assemble charcoal, how salt is made, and an illustrated book of domestic and imported salt.
Translate Description
*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region.
Description in Japanese
焼き物と塩の本 (シリーズ日本料理の基礎) / 日本料理の四季編集部/編
素材別焼き物秀作選、あしらいの作り方。炭の組み方について、塩ができるまで、国産・輸入塩図鑑。
Related Offer & Feature
Tracklisting
| 1 |
焼き物の章(基礎編(各種焼き方を整理する(塩焼・干物―春日小鯛姿焼・鮎風干し・きんき浜干し・細魚一夜干し
|
| 2 |
かけて焼く―鱒木の芽焼・鰤照り焼・甘鯛酒焼
|
| 3 |
塗って焼く―蝋焼はらみ烏賊 ほか)
|
| 4 |
素材別料理集(鱧若狭焼
|
| 5 |
鰻蒲焼
|
| 6 |
目板鰈雲丹焼 ほか))
|
| 7 |
応用編(焼き物の演出(焙烙焼
|
| 8 |
神戸牛焼しゃぶ
|
| 9 |
照り葉焼 ほか)))
|
| 10 |
塩の章(揚げ浜式塩田の塩作り
|
| 11 |
塩の技法を整理する
|
| 12 |
変わり塩の作り方 ほか)
|
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