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料理の四面体

料理の四面体

文藝春秋

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玉村豊男 著

 

英国式ローストビーフとアジの干物の共通点は?刺身もタコ酢もサラダである?アルジェリア式羊肉シチューからフランス料理を経て、豚肉のショウガ焼きに通ずる驚くべき調理法の秘密を解明する。火・水・空気・油の四要素から、全ての料理の基本を語り尽くした名著。

目次
1 料理のレパートリー
2 ローストビーフの原理
3 てんぷらの分類学
4 刺身という名のサラダ
5 スープとお粥の関係
6 料理の構造―または料理の四面体について

 

 

 

Condition: Good / Acceptable
Format: 文庫
Published: 1983
Language: Japanese
ISBN: 9784167322014

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◎ Books Condition Guide

  • New : This is a new book, unused, unread copy in perfect condition.

  • Very good: A book that looks new but has been read. Cover has no visible wear. No missing or damaged pages, no creases or tears, and no underlining or highlighting of text, and no writing in the margins, possible very minimal creasing.

  • Good : The book has been read but is in good condition. It has very minimal damage to the cover, including scuff marks. The binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing. There are no missing pages.  A book in fair condition, the text pages and illustrations will be complete. It may also be worn or show some early signs of splitting internally at the spine. A fair dust jacket will likely have some creases or chips or small tears and may be dirty.

  • Acceptable : A worn book that has complete text pages. Binding, jacket (if any) will be worn. Spine may be warped with cracking and scuffing.
    This copy may be soiled, stained, spotted, discoloured and browned or creasing Pages. Markings and note taking do not interfere with reading. May be some water damage and cover slightly torn.