The Noma Guide to Building Flavour

Noma Test Kitchen

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Lingua: inglese

Editore: Workman Publishing Apr 2026, 2026

1579657192 / 9781579657192

Serie: Libro 2 di 2 - Foundations of Flavor

Da: Books-by-Floh, Paderborn, GermaniaBooks-by-Floh

Venditore con 4 stelle

Venditore AbeBooks dal 13 marzo 2026

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Condizione: Nuovo

EUR 44,50

EUR 105,00 spedizione 
Spedito da Germania a U.S.A.

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Descrizione dell’articolo da parte del venditore

Neuware -Finally, the secret sauce of Noma is revealed—the long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma—including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers—whether professionals or avid home cooks—will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.

Codice articolo 9781579657192

Titolo
The Noma Guide to Building Flavour
Autore
Noma Test Kitchen
Editore
Workman Publishing Apr 2026
Anno di pubblicazione
2026
Condizione
Neu
Rilegatura
Buch
Lingua
inglese
ISBN 10
1579657192
ISBN 13
9781579657192
Peso dell'articolo
1272 grammi
Dimensioni
260x197x47 mm
Serie
Libro 2 di 2: Foundations of Flavor

Books-by-Floh

Paderborn, Germania

Venditore con 4 stelle

Venditore AbeBooks dal 13 marzo 2026

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

ArticoloDa 60 a 60 giorni lavorativiDa 60 a 60 giorni lavorativi
Primo articoloEUR 105,00EUR 130,00
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