日本料理の基礎 焼き物と塩の本 | Basics of Japanese Cuisine: Grilled Dishes and Salt

Title: 焼き物と塩の本
Authors: 日本料理の四季編集部 編
Pages: 111P
Published At: November, 2013
Description:
A curated selection of exceptional ceramic works organized by material, techniques for decorative garnishing, methods for arranging charcoal, the salt-making process from start to finish, and a comprehensive illustrated guide to domestic and imported salts.

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