File:NDL849006 家庭和洋料理法 part1.pdf

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Original file (6,537 × 5,137 pixels, file size: 120.57 MB, MIME type: application/pdf, 100 pages)

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Summary

[edit]
家庭和洋料理法   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
奥村, 繁次郎, -1919
image of artwork listed in title parameter on this page
Title
家庭和洋料理法
Publisher
大学館
Language jpn
Publication date

1905

明38.10
Place of publication JP
Source

doi:10.11501/849006

institution QS:P195,Q477675
Creator
InfoField
奥村繁次郎 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
596
Extent
InfoField
196p ; 22cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
40069126
Audience
InfoField
一般
Title Transcription
InfoField
カテイ ワヨウ リョウリホウ
Publisher Transcription
InfoField
ダイガクカン
Source Identifier: NDLBibID
InfoField
000000486552
Call Number
InfoField
99-187
Creator Transcription: NDLNA
InfoField
オクムラ, シゲジロウ
Creator: NDLNAId
InfoField
00392634
Contents
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目次

料理の目的と其趣味/1

趣味の調理品を得る法/2

美味の材料を得る法/3

食物の真味を知る法/4

取合せの心得方/10

塩梅の加減/11

煎汁の取方

砂糖の種類

味噌の種類

味淋、

酢の種類

かけ汁の種類

煎酒と煉酒、

切形の方法/18

野菜類の切形

魚類の切形

鳥類の切形

盛方の注意/24

盛方の秘密と虎の巻

饗応の仕方/25

古人の料理通の金言

汁の調理方/27

味噌汁の種類

潮汁と清汁の種類

味噌汁の種類と製方/29

四季おりおりの取合せ汁

赤味噌汁に適当の魚類

味噌汁のいろいろ

潮汁と取合せの献立

清汁の種類と其の製法/35

茶碗蒸しの拵方

巻繊蒸の拵方

煮方の加減/40

煮物の種類と其の塩梅/41

あん掛の秘伝と其の料理/47

餡の種類

あん掛の種類

浸し物の調理方/49

和へ物の調理方/50

和物向の魚介類の取合せ

炙物の種類と其の調理方/54

焼方の加減

焼物向魚類の撰方

刺身の作り方/60

作り方の種類

刺身用の魚介類

刺身の種類

膾の調理方/65

膾の種類

揚物の調理方/67

天麩羅

衣の製方

汁の製法

揚物に用ふる原料の撰方/68

其の揚方の秘伝

フライの揚げ方/72

フライの材料

飯の炊き方/73

水加減―火の焚き方―蒸らし加減

炊方の種類

粥の種類

雑炊の種類

香の物の漬方/86

漬方の種類

干魚と塩魚の料理方/101

塩鯛の料理

塩漬鱈の料理

塩漬鱈の子の料理

棒鱈の料理

塩鰤の料理

塩引鮭の料理

塩鯨の料理

塩鰹の料理

塩鰯の料理

塩鯖の料理

塩鮑の料理

干鯛の料理

干鱈の料理

田作の料理

干章魚と串鮑の料理

干鱧の料理

雲丹の料理

塩さはらの料理

室鰺の料理

清海月の料理

干鮎の料理

しらすと畳鰯の料理

鮟皮の料理

煮味噌の調理方(嘗味噌)/114

其の種類

日用惣菜/116

豆腐の惣菜

蘿蔔の惣菜

茄子料理

馬鈴薯料理

甘藷の惣菜

蒟蒻料理

里芋料理

筍の料理法

日用惣菜取合せ料理/133

魚類の惣菜料理/140

貝料理と海老料理/155

軽便鳥獣調理法/161

即席西洋料理法/163

菓物の調理方/172

Licensing

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Public domain
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