THE NOMA GUIDE TO FERMENTATION
ISBN:
9781579657185
Nivel CEFR:
C1
Precio especial
$53.700
$61.050
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.
| Peso | 0,30 |
|---|---|
| Edad | Adultos |
| Editorial | WORKMAN PUBLISHING CO. |
| Idioma | Inglés |
| Nivel Inglés | C1 |
| Ebook | No |
| Ancho | 0 |
| Largo | 0 |
| Alto | 0 |
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