9781579657192 - the noma guide to building flavour: including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils di redzepi, ren; noma test kitchen (45 risultati)
Lingua: Inglese
Editore: Artisan, 2026
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Lingua: Inglese
Editore: Artisan, 2026
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Da: Half Price Books Inc., Dallas, TX, U.S.A.Half Price Books Inc.
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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
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Da: INDOO, Avenel, NJ, U.S.A.INDOO
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Condizione: As New. Unread copy in mint condition.
Lingua: Inglese
Editore: Hachette Book Group, 2026
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Da: INDOO, Avenel, NJ, U.S.A.INDOO
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Lingua: Inglese
Editore: Artisan, 2026
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Condizione: New.
Lingua: Inglese
Editore: Artisan Publishers 4/21/2026, 2026
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Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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Hardback or Cased Book. Condizione: New. The Noma Guide to Building Flavour: Including Recipes and Techniques for Sauces, Butters, Broths, Reductions, Preserves, Vinaigrettes, Flavoured Salts. Book.
Lingua: Inglese
Editore: Artisan, 2026
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Lingua: Inglese
Editore: Artisan, 2026
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Da: California Books, Miami, FL, U.S.A.California Books
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Condizione: New.
Lingua: Inglese
Editore: Workman Publishing, 2026
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Hardcover. Condizione: new. Hardcover. 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 flavour-boosting condiments that professional and home coo…ks can use to elevate every part of their cooking.The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. 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 flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals. 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 flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Artisan Publishers April 2026, 2026
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Da: A Cappella Books, Inc., Atlanta, GA, U.S.A.A Cappella Books, Inc.
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EUR 39,68
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Hardcover. Condizione: New.
Lingua: Inglese
Editore: Workman Publishing, 2026
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Altre immaginiLingua: Inglese
Editore: Workman Publishing, US, 2026
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- Prima edizione
Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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EUR 41,33
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Hardback. Condizione: New. 1st. 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 flavour-boosting condiments that professional and home cooks can…use to elevate every part of their cooking.The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. 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 flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
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- Prima edizione
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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Condizione: New. 2026. 1st Edition. hardcover. . . . . .
Altre immaginiLingua: Inglese
Editore: Workman Publishing, US, 2026
- Rilegato
- Prima edizione
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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Hardback. Condizione: New. 1st. 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 flavour-boosting condiments that professional and home cooks can…use to elevate every part of their cooking.The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. 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 flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 31,74
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hardcover. Condizione: New. Special order direct from the distributor.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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hardcover. Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Magers and Quinn Booksellers, Minneapolis, MN, U.S.A.Magers and Quinn Booksellers
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hardcover. Condizione: New. Brand New.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condizione: New. 2026. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 33,94
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hardcover. Condizione: New.
Lingua: Inglese
Editore: Artisan -, 2026
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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hardcover. Condizione: New.
Lingua: Inglese
Editore: Artisan, 2026
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 38,43
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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 40,21
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hardcover. Condizione: New. Special order item direct from the distributor.
Lingua: Inglese
Editore: Artisan, 2026
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Hardcover. Condizione: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Lingua: Inglese
Editore: Workman Publishing Apr 2026, 2026
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 44,50
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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.
