ISBN: 9781579657192 - the noma guide to building flavour: including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils (foundations of flavor) (15 Ergebnisse)

hardcover. Zustand: Very Good. Signed. Signed by the author and some of the Noma Test Kitchen.

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

Zustand: New.

Zustand: New. 2026. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

hardcover. Zustand: New. Brand New.

Hardcover. Zustand: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.

Hardcover. Zustand: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.

Hardcover. Zustand: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.

Zustand: NEW.

Zustand: New.

Buch. Zustand: 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.…

Buch. Zustand: 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.…

Buch. Zustand: Neu. The Noma Guide to Building Flavour | Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils | René Redzepi (u. a.) | Buch | 504 S. | Englisch | 2026 | Workman Publishing | EAN 9781579657192 | Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, 22083 Hamburg, gpsr[at]petersen-buchimport[dot]com | 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:9781579657192.

Buch. Zustand: 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.…