The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

David Zilber

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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

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

440 pages, 750 full-colour photographs

Medios de comunicación	Libros Hardcover Book (Libro con lomo y cubierta duros)
Publicado	16 de octubre de 2018
ISBN13	9781579657185
Editores	Workman Publishing
Genre	Food, Wine
Páginas	456
Dimensiones	197 × 260 × 42 mm · 1,17 kg
Lengua	English