烹调知识 月刊 2017年11期
- 作者
- 烹调知识
- 语言
- 简体中文
- 出版社
- 烹调知识
- 出版日期
- 2017年11月8日
- 品牌
- 龙源
- 纸书页数
- 188页
- 电子书格式
- epub,pdf,mobi,azw3,txt,fb2,djvu
- 文件大小
- 35973 KB
- 下载次数
- 4610
- 更新日期
- 2023-06-27
- 运行环境
- PC/Windows/Linux/Mac/IOS/iPhone/iPad/iBooks/Kindle/Android/安卓/平板
内容简介
烹调知识 月刊 2017年11期闲话以茶代酒东坡美食里的人文关怀庄子论饮食古代酒器与民风民俗国宴第一菜：松茸广东九大簋八款高血压食疗方案高血压患者饮食注意事项西餐套菜立冬后多吃“五高”食物食物的五味与食疗的关系八招助扫身体垃圾每类肉都有“看家本领”将中国饺子展现在美国食品频道的华裔青年12套激励餐厅员工的方法和108个技巧科尔的餐馆经营术如何防止烫伤事故为什么会有酒满茶半之说红薯紫薯白薯 哪个更适合你
烹调知识 月刊 2017年11期 EPUB, PDF, MOBI, AZW3, TXT, FB2, DjVu, Kindle电子书免费下载。
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