{"product_id":"9784416812570","title":"日本料理 美しい盛り付けのワザ | Beautiful Plating Techniques for Japanese Cuisine","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 日本料理・美しい盛り付けのワザ テクニックとレシピを手順付きで解説\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 中嶋　貞治 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 191P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e March, 2012\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=\"9784388057924\" data-target-title-ja=\"プロのための わかりやすい日本料理\" data-target-title-en=\"Professional Japanese Cuisine: Easy to Understand\" data-position=\"1\" data-author=\"畑　耕一郎 著\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388057924.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388057924\" data-lang=\"ja\"\u003eプロのための わかりやすい日本料理\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388057924\" data-lang=\"en\"\u003eProfessional Japanese Cuisine: Easy to Understand\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisual techniques for elegant presentation from a Michelin-starred chef.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784416522394\" data-target-title-ja=\"銀座小十の料理歳時記十二カ月\" data-target-title-en=\"Ginza Kojyu's Twelve Months of Culinary Seasons\" data-position=\"2\" data-author=\"奥田　透 著\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784416522394.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416522394\" data-lang=\"ja\"\u003e銀座小十の料理歳時記十二カ月\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784416522394\" data-lang=\"en\"\u003eGinza Kojyu's Twelve Months of Culinary Seasons\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eVisual mastery of plating techniques to elevate dishes to a professional artistic level.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":48016619667670,"sku":"9784416812570","price":3080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784416812570.jpg?v=1774919569","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784416812570","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}