月刊 専門料理 2021年 5月号 柴田書店
Seller: itoyoshi_yuisho
Buy Now Price
1,500 JPY(with tax 1,650 JPY)
0 bids Ends in ･Jun/25/2025 14:24:22(Tokyo)
Condition: Unused
| Domestic Shipping (Japan) Paid By: The shipping mentioned here pertains to the delivery from the seller to the BuyJapon warehouse. You will still be responsible for the shipping fee to have the package sent from the BuyJapon warehouse to your address. | Buyer |
|---|---|
| Early Finish: If this option is set to "Yes," the seller has the ability to end the auction before the scheduled closing time. The highest bidder at the moment of termination will be declared the winner. | No |
| Automatic Extension: If this option is set to "Yes," and a higher bid is placed within the last 5 minutes of the auction, the original ending time will be extended by an additional 5 minutes. This extension will occur each time the highest bid is updated. | No |
| Auction ID: | f1188331980 |
| Original Japanese name: | 月刊 専門料理 2021年 5月号 柴田書店 |
| Japan Local Time: |
Item Description
Translation is provided as a convenience. You agree that you understand the original auction details written in Japanese and are fully responsible to bid on this item.
人生１００年時代の学び直し 魚料理編｜詳細説明【特集】●人生１００年時代の学び直し 魚料理編 ◇魚食の歴史・生産と流通・調理科学・サステナビリティ 料理人が知っておくべき魚介の知識 ・ＣＨＡＰＴＥＲ １ 日本人と魚 ・ＣＨＡＰＴＥＲ ２ 生産・流通 ・ＣＨＡＰＴＥＲ ３ 種類 ・ＣＨＡＰＴＥＲ ４ 食味・テクスチャー ・ＣＨＡＰＴＥＲ ５ サステナビリティ ◇シェフは魚介をどう仕立てるか？ ５０人５０品の魚料理 ◇魚、イカ、タコ、貝にエビ・カニまで、総勢１０１種 味や調理法もわかる魚介ガイド ・ＣＨＡＰＴＥＲ １ 魚 ・ＣＨＡＰＴＥＲ ２ 魚介のおろし方 ・ＣＨＡＰＴＥＲ ３ イカ・タコ・貝類 ・ＣＨＡＰＴＥＲ ４ エビ・カニ類 ◇『フランス料理の新しいソース』より ソースで生かす魚介料理 ◇魚料理を極めるための１３冊…ほかSimilar Category Items
