BOOK
Ryori Okoku July 2015 Issue
CUISINE
1000yen
(1100yen Tax incl. in Japan)
| Points You Earn | 1% (10p) |
|---|---|
| Release Date | June 05, 2015 |
| Availability | Sold Out |
Product Details
| Catalog No. | NEOBK-1815625 |
|---|---|
| JAN/ISBN | 4910194410751 |
| Product Type | BOOK |
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
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
料理王国 2015年7月号 / CUISINE
[大特集] ●夏こそおいしく豚肉を! ◇放牧か?熟成か? 「おいしい豚」は何が違う? ◇トップシェフの技を学ぼう!レストランの豚肉の「ひと皿」 ◇炭火焼きにマッチする中勢以の熟成豚とは ◇豚肉に捨てるところなし! シェフこだわりのシャルキュトリ ◇スペインのトップ・コルタドールが教える 生ハムを2倍おいしくするカッティングのワザ ◇世界の豚肉料理と出会う 豚肉×ハーブ&スパイス ◇We Love とんかつ ◇マッキー牧元さんが選ぶとんかつ店 ベスト10 「至上のとんかつ」 ◇プロを舌を唸らせる! とんかつの旨い店リスト全27軒 ◇トップシェフが本音で勧める とんかつの名店 ◆オーストラリアのラム料理はこんなに旨い! [巻頭インタビュー] ◆ピエール・エルメさん 「新しい試みで、ゲストの味覚に合うデセールを」 ...ほか
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