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刺身の教科書―基本のおろし方から新しい刺身料理の作り方まで徹底解説
 
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刺身の教科書―基本のおろし方から新しい刺身料理の作り方まで徹底解説 (大型本)

by 鈴木 隆利 (著)
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Price: ¥ 3,990 (Tax Included) & eligible for Free Shipping. Details
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Customers buy this book with すしの技 すしの仕事 by 小沢 諭

刺身の教科書―基本のおろし方から新しい刺身料理の作り方まで徹底解説 + すしの技 すしの仕事
Price For Both: ¥ 8,400

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  • This item: 刺身の教科書―基本のおろし方から新しい刺身料理の作り方まで徹底解説 by 鈴木 隆利

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  • すしの技 すしの仕事 by 小沢 諭

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Product Description

内容(「MARC」データベースより)

魚種ごとのおろし方から皮や身の処理法、盛りつけの技術、けん・つまの種類、新しい刺身料理の作り方まで、刺身をおいしく調理するための知識を徹底紹介。刺身の用語解説も収録。

著者略歴 (「BOOK著者紹介情報」より)

鈴木 隆利
千葉・柏『日本料理 千仙』支配人兼料理長。平成15年に「卓越技能者現代の名工」受賞。全国日本調理技能士会連合会名匠師範や料理研究志扇会代表などを務める。調理師専門学校でも講師を務め、後進の指導にあたっている(本データはこの書籍が刊行された当時に掲載されていたものです)

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