A new cooking method that uses water from anhydrous cooking ingredients in a Staub. Vegetables, meat, and seafood dishes with condensed flavor

And gourmet A new cooking method that uses water from anhydrous cooking ingredients in a Staub. Vegetables, meat, and seafood dishes with condensed flavor

※Please note that product information is not in full comprehensive meaning because of the machine translation.
Japanese title: 料理・グルメ 料理・グルメ ストウブで無水調理 食材の水分を使う新しい調理法 旨みが凝縮した野菜・肉・魚介のおかず
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  • Details:

Item number: BO1968503
Released date: 17 Apr 2017
Maker: Seibundo Shinkosha Shrine
著: 大橋由香
Category: Book Cooking / Gourmet Et cetera

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Cuisine / Gourmet