調理科学でもっとおいしく定番料理（1）

· 株式会社朝日新聞出版
Ebook
96
Pages

About this ebook

何となくうまくいかなかった定番料理が、ちいさなコツ（調理科学）で美味しさ、ぐんとアップ。例えばステーキは、ひとつまみの砂糖でちょうど良い焦げ目が付き、香りとうま味が増す！　毎週金曜日、朝日新聞の生活面に連載されている「ごはんラボ」の書籍化。

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