Noma test kitchen (25 risultati)
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 22,70
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Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Half Price Books Inc., Dallas, TX, U.S.A.Half Price Books Inc.
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 19,85
EUR 3,21 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Hachette Book Group, 2026
- Rilegato
Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 27,91
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread copy in mint condition.
Lingua: Inglese
Editore: Hachette Book Group, 2026
- Rilegato
Da: INDOO, Avenel, NJ, U.S.A.INDOO
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EUR 27,99
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Condizione: New. Brand New.
Lingua: Inglese
Editore: Artisan, 2026
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 30,11
EUR 2,26 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 31,98
EUR 2,26 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: California Books, Miami, FL, U.S.A.California Books
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EUR 34,43
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Condizione: New.
Lingua: Inglese
Editore: Artisan Publishers April 2026, 2026
- Rilegato
Da: A Cappella Books, Inc., Atlanta, GA, U.S.A.A Cappella Books, Inc.
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EUR 39,72
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Hardcover. Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 42,41
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 42,05
EUR 7,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 33,13
EUR 17,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 9 disponibili
Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 38,42
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 40,26
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hardcover. Condizione: New. Special order item direct from the distributor.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 43,20
EUR 17,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
- Rilegato
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,50
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe 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 Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare 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 readerswhether professionals or avid home cookswill 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.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
- Rilegato
Da: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermaniaRheinberg-Buch Andreas Meier eK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,50
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe 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 Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare 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 readerswhether professionals or avid home cookswill 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.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
- Rilegato
Da: Wegmann1855, Zwiesel, GermaniaWegmann1855
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,50
EUR 25,95 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe 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 Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare 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 readerswhether professionals or avid home cookswill 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.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 54,64
EUR 17,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 54,64
EUR 17,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 61,41
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Hachette Book Group US, 2026
- Rilegato
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 34,64
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
- Rilegato
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,50
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe 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 Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare 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 readerswhether professionals or avid home cookswill 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.Petersen Buchimport GmbH, Weidestraße 122 a, 22083 Hamburg 504 pp. Englisch.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,50
EUR 66,36 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware - Finally, the secret sauce of Noma is revealedthe 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 Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare 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 readerswhether professionals or avid home cookswill 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.
Altre immaginiThe Noma Guide to Building Flavour SIGNED FIRST EDITION
Redzepi, Rene; Noma Test Kitchen; French, Nate; Sung, Evan (Photos.); Illust. (Troxler, Paula)
Lingua: Inglese
Editore: Artisan, New York, 2026
- Rilegato
- Prima edizione
- Firmato
Da: Underground Books, ABAA, Indianapolis, IN, U.S.A.Underground Books, ABAA
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Quasi ottimo
EUR 110,34
EUR 4,71 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Near fine. First Edition. First Edition. Hardcover. Signed by René Redzepi to page specially bound-in by the publisher. First edition, with full number line indicating first printing. 10 1/4" X 7 7/8". 503pp. Bound in pictorial paper over boards, with printed band to rear board, as issued. Very gentle bump…ing to tail of spine, else fine. Binding is firm, tight, and sound. Pages are clean, bright, and unread. A highly presentable signed first edition of this collection of over 150 recipes for the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. ABOUT THIS BOOK: Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers 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. (Publisher). Signed.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
- Rilegato
Da: Books-by-Floh, Paderborn, GermaniaBooks-by-Floh
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 44,50
EUR 105,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe 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 Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare 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 readerswhether professionals or avid home cookswill 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.
