THE NOMA GUIDE TO FERMENTATION - A Punto

The Noma Guide To Fermentation


THE NOMA GUIDE TO FERMENTATION

At Noma, every dish includes some form of fermentation, whether it´s a bright hit of vinegar, a deeply savory miso, or the life - changing shock of a lacto - fermented gooseberry, as experienced by  Noma´s chef and co-owner, René Redzepi. Now Redzepi and chef David Zilber, who runs the restaurant´s fermentation lab, share techniques for making Noma´s extensive pantry of ferments at home. And, just as important, they show how to use these ingredients - and transform your cooking - through more than 100 original recipes and over 500 color photographs.

  • RENÉ REDZEPI & DAVID ZILBER
  • 40,00 € IVA incl.
  • Cantidad
  • ISBN 9781579657185

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