01316pam a2200361 c 4500001001300000005001500013007000300028008004100031020003400072023001800106041001300124049002800137052001900165056001500184082001700199245014500216246004500361260004500406300003900451500003100490500002200521546004400543650004700587700006200634700003600696880003800732880004700770880003400817880003000851900004000881900002200921950001100943KMO20185900420190107105024ta180928s2018 ulka 000 kor  a9791161340319g13590:c\25000 aCIP20180311941 akorhjpn0 lEM7149089lEM7149090c201a594.523b18-16 a594.5232601a641.5952223006880-01a일본 요리 기초 기술 :b가장 친절한 정통 일식 교과서 /d지은이: 노자키 히로미쓰 ;e옮긴이: 김은경19a完全理解 日本料理の基礎技術 6880-02a서울 :b터닝포인트,c2018 a263 p. :b천연색삽화 ;c26 cm a원저자명: 野崎洋光 a감수: 정호영 a일본어 원작을 한국어로 번역 8a일본 요리[日本料理]0KSH19980389191 6880-03a노자키 히로미쓰,d1953-0KAC2011125734aut1 6880-04a김은경0KAC201838235006245-01/(BaIlbon yori gicho gisul 6260-02/(BaSeoul :bTeoning Pointeu,c20181 6700-03/(BaNojaki, Hiromisseu1 6700-04/(BaGim, Eungyeong10a야기양광,g野崎洋光,d1953-10aNozaki, Hiromitsu0 b\25000