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Spese di spedizione:
EUR 3,73
In U.S.A.
Descrizione libro Condizione: New. Brand New. Codice articolo 1579657184
Descrizione libro Condizione: New. Brand new, pristine condition book offering a fresh and immersive reading experience, ready to captivate any reader from the very first page. Codice articolo 336
Descrizione libro Condizione: New. Brand new, pristine condition book offering a fresh and immersive reading experience, ready to captivate any reader from the very first page. Codice articolo 336
Descrizione libro Hardback or Cased Book. Condizione: New. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables 2.6. Book. Codice articolo BBS-9781579657185
Descrizione libro Condizione: New. Codice articolo 32718462-n
Descrizione libro Hardcover. Condizione: New. Codice articolo BKZN9781579657185
Descrizione libro Condizione: New. Codice articolo ABLIING23Mar2811580068184
Descrizione libro Condizione: New. Codice articolo I-9781579657185
Descrizione libro Hardcover. Condizione: new. Hardcover. New York Times BestsellerNamed 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 moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appetit, Esquire, Field & Stream, New York Magazines The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and moreAn indispensable manual for home cooks and pro chefs. WiredAt Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its 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 Nomas extraordinary flavor profiles. Now Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating Nomas 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. Andperhaps even more importantit 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, its about to be taken to a whole new level. The worlds most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentationthe secret sauce behind every dish at Noma, the worlds leading restaurant, and one o Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9781579657185
Descrizione libro Hardcover. Condizione: New. Brand New!. Codice articolo 1579657184