File:NDL849183 和洋食物調理法 - 家庭実用 春 part1.pdf

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Original file (6,108 × 4,772 pixels, file size: 106.19 MB, MIME type: application/pdf, 100 pages)

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Summary

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和洋食物調理法 : 家庭実用   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
秋穂, 益実, 1864-1921
image of artwork listed in title parameter on this page
Title
和洋食物調理法 : 家庭実用
Volume
Publisher
東京割烹女学校出版部
Language jpn
Publication date

1912

明45
Place of publication JP
Source

doi:10.11501/849183

institution QS:P195,Q477675
Creator
InfoField
秋穂益実 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
596
Extent
InfoField
2冊 (199, 183p) 図版 ; 23cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
40069299
Audience
InfoField
一般
Title Transcription
InfoField
ワヨウ ショクモツ チョウリホウ : カテイ ジツヨウ
Volume Transcription
InfoField
00001
Publisher Transcription
InfoField
トウキョウ カッポウ ジョガッコウ シュッパンブ
Source Identifier: NDLBibID
InfoField
000000486725
Call Number
InfoField
342-83
Creator Transcription: NDLNA
InfoField
アキホ, マスミ
Creator: NDLNAId
InfoField
00427278
Type: summaryPartition
InfoField
1
Note
InfoField
国立国会図書館内では、一部分のみ印刷できます。
Contents
InfoField
標題

目次

第一章 総論/1

第二章 食物の組成/4

第三章 食物の消化作用/6

献立分析表/8

第四章 食物調理及調味の必要なること/9

調味の方法に就て/10

第五章 食物調理法の基礎/11

味噌汁の調へ方/13

食物調理師の心得べき要件/15

第六章 儀式の飲食物に就て/17

屠蘇の事/17

餅の事/17

鏡餅の事/18

雑煮の事/18

屠蘇の進め方の事/19

重詰料理詰方◇其心得詰方の図/19

正月用重詰料理献立/21

初重調理法/21

二の重調理法/24

三の重調理法/25

四の重調理法/25

雑煮餅/26

第七章 日用惣菜献立及其調理法/30

第八章 日本料理普通来客用三食献立/66

普通来客用酒饌献立及其調理法/75

雛節句献立及其調理法/83

日本料理雑種の部/89

和洋折衷料理献立及其調理法(其の一)/97

和洋折衷料理献立及其調理法(其の二)/104

和洋折衷料理献立及其調理法(其の三)/110

和洋折衷料理献立及其調理法/115

第九章 西洋料理の部/122

普通来客調食用料理三種/122

普通来客調食用料理五種/125

果物料理に就て/137

西洋菓子の部/142

日本菓子の部/146

第十章 食物原料の保存法/150

第十一章 食品鑑別法/157

獣肉類に就て/159

牛馬豚の比較に就て/161

馬肉と牛肉との鑑別法/162

肉の調理方と栄養分との関係/164

鳥肉及鳥卵/166

魚肉に就て/170

Licensing

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Public domain
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著作権法第67条第1項により文化庁長官裁定を受けて公開(裁定年月日: 2019/01/25)

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