BOOK
Shiki No Aji July 2017 Issue
New Science Sha
1435yen
(1579yen Tax incl. in Japan)
| Points You Earn | 1% (14p) |
|---|---|
| Release Date | June 07, 2017 |
| Availability | Sold Out |
Product Details
| Catalog No. | NEOBK-2100431 |
|---|---|
| JAN/ISBN | 4910043530777 |
| 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
四季の味 2017年7月号 / ニュー・サイエンス社
【旬の特集】 ●真夏日に気がきく 「夕餉」と「酒肴」 ◇其の一 相性の良い旬素材を合わせ出しの旨味で風味を醸す 京都・祇園 味舌 ◇其の二 猛暑には“温かさ”で体が落ち着く料理 東京・恵比寿 和の食 いがらし ◇其の三 新生姜と水茄子が涼を呼ぶ 大阪・東天満 なにわ料理 有 【特集】群馬 ◆食都・桐生の“上州グルメ”と“涼味の食卓” 注目の蔵造り散策 今に息づく懐かしい味 ・「まかないから生まれた郷土食。パイ生地をヒントに日々進化」 まつもとや ・「80余年レシピは同じ。続けることで美味しさを発見する」 志多美屋 ・「地産地消の小麦を使った手打ち饂飩。種類と味わい方を追求」 しみずや ・「祖母の饂飩粉部屋で打つ 家庭料理のパスタ」 ニルス ・「上州の夏を乗り切るご馳走は見た目も涼やかに」 馳走 筏や 《新連載》 ◆譚彬彦さんに習う 中国料理「3品」のコツ 基本編 ...ほか
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