The Noma Guide To Fermentation: Including Koji Kombuchas Shoyus Misos Vinegars Garums Lacto-Ferments And Black Fruits Vegetables Rene Redzepi Artisan

The World\ S Most Influential Chef Redefines Possibilities Of A Restaurant Cookbook By Sharing New Techniques For Fermentation-The \ Secret Sauce\ Behind Every Dish At Noma Leading And One Important Food Topics Today-And Offering Revolutionary Knowledge Original Recipes Home Cooks Professional Chefs Alike York Times Bestsellernamed Best Cookbooks Year Chicago Tribune Boston Globe San Francisco Chronicle Atlanta Journal-Constitution Houston Esquire Gq Eater Morenamed To Give As Gifts Wine Bon Appétit Field Stream Magazine\ Strategist Daily Beast Vogue Business Insider Epicurious More\ An Indispensable Manual Pro -Wiredat Noma-Four Named Restaurant-Every Includes Some Form Fermentation Whether It\ Bright Hit Vinegar Deeply Savoury Miso Electrifying Drop Garum Or Sweet Intensity Black Garlic Is Foundations Noma\ Extraordinary Flavour Profiles Now René Redzepi Co-Owner David Zilber Who Runs Restaurant\ Acclaimed Lab Share Never-Before-Revealed Creating Extensive Pantry Ferments They Do So With Book Conceived Specifically Their More Than 500 Step-By-Step Photographs Illustrations Recipe Approachably Written Meticulously Tested Guide Takes Readers Far Beyond Typical Kimchi Sauerkraut Include Koji Kombuchas Shoyus Misos Lacto-Ferments Vinegars Garums Fruits Vegetables And-Perhaps Even Important-It Shows How Use These Game-Changing Ingredients In 100 Already Building Significant Direction (And Health) About Be Taken Whole Level Σελίδες: 456 Έτος Έκδοσης: 1016 Διαστάσεις: 19 6X19 6Cm