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Foundations of Flavor - The Noma Guide to Fermentation
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
David Zilber & Rene Redzepi | Engels | 456 pagina's
€ 49,99
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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
Specificaties
Betrokkenen
- Auteur(s)David Zilber, Rene Redzepi
- UitgeverijVan Ditmar Boeken B.V.
- ImprintWorkman Publishing
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