The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables - Hardcover
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Availability:In StockContributor:Ren? Redzepi, David ZilberSeries:Foundations of FlavorPublish date:2018-10-16Pages:456
Language:EnglishPublisher:Artisan PublishersISBN-13:9781579657185ISBN-10:1579657184UPC:9781579657185Book Category:CookingBook Subcategory:Individual Chefs & Restaurants, Methods, SeasonalBook Topic:ProfessionalSize:10.10 x 7.80 x 1.60 inchesWeight:2.5618Product ID:SC8VMZMRHP
The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon App tit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater,...
Series: Foundations of Flavor
Language:EnglishPublisher:Artisan PublishersISBN-13:9781579657185ISBN-10:1579657184UPC:9781579657185Book Category:CookingBook Subcategory:Individual Chefs & Restaurants, Methods, SeasonalBook Topic:ProfessionalSize:10.10 x 7.80 x 1.60 inchesWeight:2.5618Product ID:SC8VMZMRHP
René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time's 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and...
Publisher: Artisan Publishers
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