Isbn: 9781579657185 - the noma guide to fermentation: including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (foundations of flavor) (20 Ergebnisse)

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Zustand: Good. Good condition book without dust jacket. Boards are clean with light wear, slight fading to spine. Book has clean and bright contents.

Zustand: New. pp. 440.

Zustand: New. 2018. Hardcover. . . . . . Books ship from the US and Ireland.

hardcover. Zustand: Very Good. Illustrated. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.

hardcover. Zustand: New. Brand New.

Hardcover. Many ills, in color. 455 p. . -(Spine sunned, but otherwise the book is in very good condition.). ISBN 9781579657185.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 400 pages. 10.25x7.75x1.75 inches. In Stock.

Hardcover. Zustand: Brand New. 400 pages. 10.25x7.75x1.75 inches. In Stock.

Hardcover. Zustand: Brand New. 400 pages. 10.25x7.75x1.75 inches. In Stock.

Zustand: New. The world s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the secret sauce behind every dish at Noma, the world s leading restaurant, and one of the most important food topics today-.

Zustand: NEW.

Buch. Zustand: Neu. Neuware - New York Times BestsellerNamed one of the Best Cookbooks of the Year by theChicago 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 byFood & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manualfor home cooks and pro chefs." WiredAt Nomafour times named the world's best restaurantevery 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 René 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. 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, it's about to be taken to a whole new level.…

hardcover. Zustand: New.

hardcover. Zustand: Sehr gut. 456 Seiten; 9781579657185.2 Gewicht in Gramm: 2.

Buch. Zustand: Neu. Neuware -New York Times BestsellerNamed one of the Best Cookbooks of the Year by theChicago 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 byFood & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manualfor home cooks and pro chefs." WiredAt Nomafour times named the world's best restaurantevery 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 René 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. 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, it's about to be taken to a whole new level.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 455 pp. Englisch.…

Buch. Zustand: Neu. 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 | René Redzepi (u. a.) | Buch | Gebunden | Englisch | 2018 | Workman Publishing | EAN 9781579657185 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Zustand: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781579657185.

Buch. Zustand: Neu. Neuware -New York Times BestsellerNamed one of the Best Cookbooks of the Year by theChicago 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 byFood & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manualfor home cooks and pro chefs." WiredAt Nomafour times named the world's best restaurantevery 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 René 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. 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, it's about to be taken to a whole new level. 455 pp. Englisch.…