01419nam a2200373 c 4500001001300000005001500013007000300028008004100031020003400072041001300106049002800119052001700147056001300164082001400177240006200191245011500253246007600368260005500444300003800499500003100537500001800568546004400586650003400630650004000664650003700704700004800741700004400789880006100833880005500894880002500949880002800974900003201002950001101034KMO20223380620220721134555ta220627s2021    ulka          001   kor    a9791185676692g13590:c\140001 akorhjpn0 lEM8288881lEM8288882c201a594.5b22-36  a594.52601a641.522300a作業10分! 低溫調理器で.l한국어0KAT202203361206880-01a(입안에서 살살 녹는) 수비드 요리 레시피 /d우시오 리에 지음 ;e김수정 옮김19a作業10分! 低溫調理器で :bお店レべルのとろけるrecipe  6880-02a[서울] :bWillstyle(윌스타일),c2021  a95 p. :b천연색삽화 ;c25 cm  a원저자명: 牛尾理恵  a색인 수록  a일본어 원작을 한국어로 번역 8a저온[低溫]0KSH1998039692 8a조리법[調理法]0KSH1998038923 8a레시피[recipe]0KSH20060017321 6880-03a우시오 리에0KAC2020032204aut1 6880-04a김수정,d1974-0KAC201313455006245-01/(BaIban eseo salsal nongneun subideu yori resipi  6260-02/(Ba[Seoul] :bWillstyle(Wilseutail),c20211 6700-03/(BaUsio, Rie1 6700-04/(BaGim, Sujeong10a우미리혜,g牛尾理恵0 b\14000