{"product_id":"9784388063093","title":"とんかつの技術 | The Art and Technique of Tonkatsu: Classic Fried Dishes and Variations","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e とんかつの技術 定番フライとバリエーション\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 143P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e February, 2019\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover the techniques and ideas from eight specialty tonkatsu and Western-style restaurants combined. Unveil the secrets behind the flavor-making of \"Japan's fried dishes.\"\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=\"9784388063017\" data-target-title-ja=\"もつ焼き串焼き 基本の技術とバリエーション\" data-target-title-en=\"Motsuyaki and Kushiyaki: Basic Techniques and Variations\" data-position=\"1\" data-author=\"柴田書店\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063017.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063017\" data-lang=\"ja\"\u003eもつ焼き串焼き 基本の技術とバリエーション\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063017\" data-lang=\"en\"\u003eMotsuyaki and Kushiyaki: Basic Techniques and Variations\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eLearn the intricate techniques of preparing and grilling various pork skewers from a professional viewpoint.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061594\" data-target-title-ja=\"使える豚肉レシピ 薄切り肉も、厚切り肉も、塊肉、挽き肉もおまかせ。\" data-target-title-en=\"Practical Pork Recipes: From Thin Slices to Thick Cuts and Minced Meat\" data-position=\"2\" data-author=\"笠原将弘、音羽和紀、小林武志\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061594.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061594\" data-lang=\"ja\"\u003e使える豚肉レシピ 薄切り肉も、厚切り肉も、塊肉、挽き肉もおまかせ。\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061594\" data-lang=\"en\"\u003ePractical Pork Recipes: From Thin Slices to Thick Cuts and Minced Meat\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster cooking pork with diverse recipes tailored for different cuts beyond just frying.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388807673\" data-target-title-ja=\"プロのための牛肉\u0026amp;豚肉料理百科 : 部位別使い分け・肉の知識\" data-target-title-en=\"Beef \u0026amp; 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