Kakigori No Hasso to Kumitatete Patissier No Technique Wo Ikashita Kori to Sozai No Aratana Hyogen
Horio Miho
| Points You Earn | 1% (35p) |
|---|---|
| Release Date | early June 2026 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-3217233 |
|---|---|
| JAN/ISBN | 9784416524824 |
| Product Type | BOOK |
| Product Package Size (Measured) | 18.4 x 25.8 x 1.7cm |
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| Pages | 189 |
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Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
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Description
Translate Description
Description in Japanese
かき氷の発想と組み立て パティシエのテクニックをいかした氷と素材の新たな表現 / 堀尾美穂/著
Related Offer & Feature
Tracklisting
| 1 |
あずきとこおりのかきごおりについて かきごおりを作る前に(国産素材を洋菓子の技術でおいしく
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| 2 |
皮や種も使って新しい味を作る
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| 3 |
ソースの甘味は「飲んでおいしい」を目安に
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| 4 |
素材がいきる砂糖を選ぶ ほか)
|
| 5 |
あずきとこおりのレシピ 定番と季節のメニュー(〈通年の定番〉あずきとメレンゲ
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| 6 |
春
|
| 7 |
夏
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| 8 |
秋
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| 9 |
冬
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| 10 |
〈イベント〉)
|
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