Synopsis
▲32种基础技法、200道摆盘示范、1048张分解步骤图！ ▲8位日籍料理长、12位中国台湾籍主厨、20种摆盘风格！ ▲从盛装基础概念、实用摆盘技巧到食器选用，日本料理摆盘技艺完全掌握！
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Japanese cuisine set based dictionary(Chinese Edition)
ISBN 10: 7534982014
ISBN 13: 9787534982019
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paperback
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Paperback. Pub Date:2016-08-01 Pages:456 Language: Chinese Publisher: Henan science and technology press on the 20 Qi Island epoch-making invited Japanese cuisine chef personally demonstration. a look at the style in Japanese wobble commentary on the basis of the law. the concept of integrity in the total order of the authentic eight inch. raw materials. materials. materials. burning bowl Yang. vinegar. Seller Inventory # DN046853
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