THE NOMA GUIDE TO FERMENTATION
Now René 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, Anperhaps even more importan it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
ISBN: 9781579657185
$ 61.050
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Detalle:
Now René 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, Anperhaps even more importan it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
Editorial | WORKMAN PUBLISHING CO. |
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