The Noma Guide To Fermentation (foundations Of Flavor) - Ren
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Características principales
Título del libro | The Noma Guide to Fermentation (Foundations of Flavor) |
---|---|
Subtítulo del libro | Foundations of Flavour |
Autor | Rene Redzepi |
Idioma | Inglés |
Editorial del libro | Artisan |
Tapa del libro | Dura |
Con índice | Sí |
Otras características
Cantidad de páginas: 456
Altura: 20 cm
Ancho: 26 cm
Género del libro: Cocina
Subgéneros del libro: Pasteleria
Tipo de narración: Manual
Tamaño del libro: Grande
ISBN: 9781579657185
Descripción
SOMOS IMPORTADORES DE LIBROS EN INGLES Y OTROS IDIOMAS.
TODOS NUESTROS LIBROS SE DESPACHAN POR MERCADO ENVIOS
TU COMPRA ESTÁ PROTEGIDA POR MERCADOLIBRE.
SINOPSIS DE LA EDITORIAL:
At noma - four times named the world's best restaurant - every 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 flavour profiles.
Now Rene 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferme...show more
Garantía del vendedor: 1 meses