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プロのための貝料理 貝図鑑と専門店の基本技術
Originally used as part of decorative fashion
抜か漬けの基本
Kingyo Dukushi
Width: 100mm
Nihon Ryoriten no Dashi Zukan hake プロのための貝料理 貝図鑑と専門店の基本技術Product Description Detailed Specs Measurements A comprehensive deep dive into Japanese dashi soup stocks that are quintessential to Japanese cooking. This book covers both vegetable and fish based stocks common to Japanese cuisine in addition to recipes highlighting the usage of the mother stocks. * This book is Japanese language only. Length: **mm Width: **mm Height: **mm Weight: **g * Measurements will be provided when this book comes back in stock.
