[{"onix":{"RecordReference":"9784908969003","NotificationType":"03","ProductIdentifier":{"ProductIDType":"15","IDValue":"9784908969003"},"DescriptiveDetail":{"ProductComposition":"00","ProductForm":"BA","ProductFormDetail":"B119","TitleDetail":{"TitleType":"01","TitleElement":{"TitleElementLevel":"01","TitleText":{"collationkey":"コーヒーバイセンノショ","content":"珈琲焙煎の書"}}},"Contributor":[{"SequenceNumber":"1","ContributorRole":["A01"],"PersonName":{"collationkey":"オノ ゼンゾウ","content":"小野 善造"},"BiographicalNote":"小野善造―軽井沢珈琲倶楽部（株式会社カワンルマー代表取締役）\n／おの・ぜんぞう　１９５５年・徳島生まれ・１９７６年に大阪市で「コーヒー専門店カワンルマー」を開業。翌年より自家焙煎をはじめる。８８年には兵庫県で挽き売り専門店を開業。９３年には奈良県奈良市に、９８年には長野県軽井沢町に店舗を移転。現在に至る。２００６年からプロや開業希望者の焙煎指導を本格的にはじめる。また自らの理想を具体化した完全熱風焙煎機の製造とコーヒー豆栽培地でのミネラル栽培の指導も開始。現在、海外店舗の焙煎指導や海外メーカーの依頼で商品開発も手がける。"}],"Language":[{"LanguageRole":"01","LanguageCode":"jpn","CountryCode":"JP"}],"Extent":[{"ExtentType":"11","ExtentValue":"240","ExtentUnit":"03"}],"Subject":[{"MainSubject":"","SubjectSchemeIdentifier":"78","SubjectCode":"2077"},{"SubjectSchemeIdentifier":"79","SubjectCode":"07"}],"Audience":[{"AudienceCodeType":"22","AudienceCodeValue":"00"}]},"CollateralDetail":{"TextContent":[{"TextType":"02","ContentAudience":"04","Text":"珈琲焙煎歴４０年の著者が、本来は公開されない職人の技術を\n余すことなく書き下ろした。珈琲豆の基礎知識から焙煎の極意まで、\n既存の入門書ではふれない情報にも富んだ、珈琲を深く愛する人たち…"},{"TextType":"03","ContentAudience":"00","Text":"軽井沢とは言え、観光客に気付かれることのない、閑静で美しい信濃追分の森の中にたたずむお店。焙煎の理想環境を求め、この地に根を下ろし、地元のコーヒー通に支持される自家焙煎店カワンルマー。店主の小野善造が自家焙煎と関わって４０年。コーヒーの焙煎手順、テクニック、豆の基礎知識、店舗運営、そして抽出法など、本来、ほとんど公開されないプロ焙煎人の奥義を後進養成のために余すことなく書き下ろした。全国５０店舗の開業に立ち会い、海外での指導も手がける珈琲マイスターが焙煎を愛する人々に贈る指南の書。"},{"TextType":"04","ContentAudience":"00","Text":"はじめに　　　　　　\n一　焙煎とは\n二　焙煎の本質\n三　焙煎の準備\n四　基本的な焙煎方法\n五　究極の完全焙煎\n六　コーヒーの抽出\n七　コーヒーの基礎知識\n八　自家焙煎店の開業\n最後に"}],"SupportingResource":[{"ResourceContentType":"01","ContentAudience":"01","ResourceMode":"03","ResourceVersion":[{"ResourceForm":"02","ResourceVersionFeature":[{"ResourceVersionFeatureType":"01","FeatureValue":"D502"},{"ResourceVersionFeatureType":"04","FeatureValue":"9784908969003.jpg"}],"ResourceLink":"https:\/\/cover.openbd.jp\/9784908969003.jpg"}]}]},"PublishingDetail":{"Imprint":{"ImprintIdentifier":[{"ImprintIDType":"19","IDValue":"908969"}],"ImprintName":"マドレーヌブックス"},"Publisher":{"PublishingRole":"01","PublisherIdentifier":[{"PublisherIDType":"19","IDValue":"908969"}],"PublisherName":"マドレーヌブックス"},"PublishingDate":[{"PublishingDateRole":"01","Date":"20161216"}]},"ProductSupply":{"MarketPublishingDetail":{"PublisherRepresentative":[{"AgentRole":"08","AgentIdentifier":[{"AgentIDType":"01","IDTypeName":"取引コード","IDValue":"5529"}],"AgentName":"トランスビュー"}],"MarketPublishingStatus":"00","MarketPublishingStatusNote":"1;"},"SupplyDetail":{"ProductAvailability":"99","Price":[{"PriceType":"01","PriceAmount":"1800","CurrencyCode":"JPY"}]}}},"hanmoto":{"genshomei":"","han":"","datejuuhanyotei":"2021-11-22","datezeppan":"","toji":"並製","zaiko":11,"kaisetsu105w":"珈琲焙煎歴４０年の著者が、本来は公開されない職人の技術を\n余すことなく書き下ろした。珈琲豆の基礎知識から焙煎の極意まで、\n既存の入門書ではふれない情報にも富んだ、珈琲を深く愛する人たちに\nおくる珈琲焙煎の教科書。","genrecodetrc":14,"ndccode":"596","kankoukeitai":"","sonotatokkijikou":"","jushoujouhou":"","furokusonota":"","dokushakakikomi":"","zasshicode":"","jyuhan":[{"date":"2018-02-05","ctime":"2018-02-04 01:20:06","suri":2}],"hatsubai":"","hatsubaiyomi":"","storelink":"","author":[{"listseq":1,"dokujikubun":""}],"datemodified":"2022-02-14 16:37:48","datecreated":"2016-09-29 16:11:41","kanrenshoisbn":"","hanmotoinfo":{"name":"マドレーヌブックス","yomi":"マドレーヌブックス","url":"http:\/\/www.madeleine-books.com","twitter":"https:\/\/twitter.com\/madeleinebooks","facebook":"","chokutori":"","toritsugitorikyo":"","toritsugisonota":"トランスビュー","eigyoudaihyousha":"","phoneshoten":"042-627-0509","facsimileshoten":"042-627-0509","emailshoten":"","ordersite":"4","ordersitesonota":"","ordersitejisha":"","henpin":""},"dateshuppan":"2016-12"},"summary":{"isbn":"9784908969003","title":"珈琲焙煎の書","volume":"","series":"","publisher":"マドレーヌブックス","pubdate":"20161216","cover":"https:\/\/cover.openbd.jp\/9784908969003.jpg","author":"小野善造／著"}}]