Foundations of Flavor: The Noma Guide to Fermentation Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables

Lingua: inglese

Editore: Workman Publishing, 2018

1579657184 / 9781579657185

Serie: Libro 1 di 2 - Foundations of Flavor

Da: Home-set, Mannheim, GermaniaHome-set

Venditore con 5 stelle

Venditore AbeBooks dal 13 aprile 2026

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Condizione: Nuovo

EUR 49,38

EUR 61,74 spedizione 
Spedito da Germania a U.S.A.

Quantità: 3 disponibili

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New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon App?tit, Esquire, Field & Stream, New York Magazine?s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more ?An indispensable manual for home cooks and pro chefs.? ?Wired At Noma?four times named the world?s best restaurant?every dish includes some form of fermentation, whether it?s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma?s extraordinary flavor profiles. Now Ren? Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant?s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma?s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And?perhaps even more important?it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it?s about to be taken to a whole new level. Sprache: Englisch Gewicht in Gramm: 1196.…

Titolo
Foundations of Flavor: The Noma Guide to Fermentation Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables
Autore
Paula Troxler, David Zilber, Evan Sung, Ren? Redzepi
Editore
Workman Publishing
Anno di pubblicazione
2018
Condizione
Neu
Rilegatura
Gebundene Ausgabe
Lingua
inglese
ISBN 10
1579657184
ISBN 13
9781579657185
Peso dell'articolo
1196 grammi
Serie
Libro 1 di 2: Foundations of Flavor

Home-set

Mannheim, Germania

Venditore con 5 stelle

Venditore AbeBooks dal 13 aprile 2026

Tariffe di spedizione da Germania a U.S.A.

ArticoloDa 10 a 12 giorni lavorativiDa 8 a 10 giorni lavorativi
Primo articoloEUR 61,74EUR 92,94
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