| Record Type: |
Language materials, printed
: Monograph/item
|
| Title/Author: |
料理的創新與思維[海鮮] :/ 柴田日本料理研鑽會作 ; 王淑儀譯. |
| Reminder of title: |
9位日本料亭掌門人談海鮮 燃燒料理魂的廚藝高峰會 = Ideas and concepts of Japanese cuisine by 9 chefs with 12 different kinds of seafood / |
| remainder title: |
Ideas and concepts of Japanese cuisine by 9 chefs with 12 different kinds of seafood |
| other author: |
王淑儀 |
| Corporate Body: |
柴田日本料理研鑽會 |
| Published: |
臺北市 :家庭傳媒城邦分公司發行, : 2018.11., |
| Description: |
219面 :彩圖 ; : 23 公分; |
| Notes: |
譯自 : 料理のアイデアと考え方. 2 |
| Subject: |
烹飪 - |
| ISBN: |
9789864591558 |