{"product_id":"9784388059812","title":"鶏料理 | Chicken Cuisine: Parts and Recipes","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 鶏料理 部位別の基本と和洋中のレシピ\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 猪股　善人 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 217P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2005\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060382\" data-target-title-ja=\"やきとり\" data-target-title-en=\"Yakitori: Techniques and Variations from 11 Shops\" data-position=\"1\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060382.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060382\" data-lang=\"ja\"\u003eやきとり\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060382\" data-lang=\"en\"\u003eYakitori: Techniques and Variations from 11 Shops\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand every chicken part thoroughly to minimize waste and maximize texture nuances.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":48016518119638,"sku":"9784388059812","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388059812.webp?v=1785729081","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784388059812","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}