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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
David Zilber
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
David Zilber
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--and offering revolutionary knowledge and original recipes for home cooks and professional c
440 pages, 750 full-colour photographs
Media | Books Hardcover Book (Book with hard spine and cover) |
Released | October 16, 2018 |
ISBN13 | 9781579657185 |
Publishers | Workman Publishing |
Genre | Food, Wine |
Pages | 456 |
Dimensions | 197 × 260 × 42 mm · 1.17 kg |
Language | English |
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