BOOK
"Dake De I" Nichijo No Ryori
Oda Shin Noriko / Cho
1500yen
(1650yen Tax incl. in Japan)
| Points You Earn | 1% (15p) |
|---|---|
| Release Date | late October 2022 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-2793844 |
|---|---|
| JAN/ISBN | 9784479785705 |
| Product Type | BOOK |
| Pages | 199 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Related Artists
Description
[Machine Translation] There is a reason why it tastes the way you want it to. This is "Basic Checklist" to avoid getting lost in the cooking process.
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
「だけでいい」日常の料理 / 小田真規子/著
思ったとおりの味になるには、理由がある。料理迷子にならないための「基本のみなおし」。
Related Offer & Feature
Tracklisting
| 1 |
第1章 ベーシックに戻ると料理に自信が持てる(毎日の料理は、できることだけすればいい
|
| 2 |
献立は全体でバランスを。メリハリ、強弱があっていい ほか)
|
| 3 |
第2章 素材×シンプル調味で十分美味しい(何からできているか。調味料の中身がわかれば、何に使えるかがわかる
|
| 4 |
油・酢・塩の組み合わせに温度を変えるとシンプルサラダがラクに格上げ ほか)
|
| 5 |
第3章 米と大豆をみなおす(米と大豆と塩は日本人のDNA
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| 6 |
みそ汁は、みそを食べるための料理。もっと香りと旨味を味わいたい ほか)
|
| 7 |
第4章 覚えておきたい美味しさアップのコツ(じゃがいもは輪切り いもの旨味が生きる肉じゃが
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| 8 |
塩が決め手 塩をからめる牛ごぼう ほか)
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| 9 |
第5章 料理のほかに気にしたいこと(基本をみなおすと見えてくる
|
| 10 |
盛りつけて食卓に出すまでが料理 ほか)
|
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