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portada The Noma Guide to Fermentation (Foundations of Flavor)
Type
Physical Book
Publisher
Author
Year
2018
Language
English
Pages
456
Format
Hardcover
ISBN13
9781579657185
Edition No.
1

The Noma Guide to Fermentation (Foundations of Flavor)

Rene Redzepi; David Zilber (Author) · Artisan · Hardcover

The Noma Guide to Fermentation (Foundations of Flavor) - Rene Redzepi; David Zilber

5 estrellas - de un total de 5 estrellas 4 reviews
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Synopsis "The Noma Guide to Fermentation (Foundations of Flavor) "

New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. 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, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Customers reviews

Emilio Martinez Wednesday, October 02, 2019
Verified Purchase

excelente libro sobre fermentación y entregar en el tiempo establecido

00
 Constanza Villarroel Thursday, November 11, 2021
Verified Purchase

Maravilloso ! Demasiado completo y esta muy bien explicado Llegó antes del tiempo estimado

00
 Juan Silvino Mendoza Thursday, November 25, 2021
Verified Purchase

Muy didactico. Se lo aprovecha de punta a punta. Promete ser una fuente de consulta permanente . Muy recomendable.

00
 Juliana Andrea Pineda Perez Thursday, January 09, 2025
Verified Purchase

El libro llegó en perfecto estado, y se cumplieron los tiempos de entrega. Además, es un libro muy completo e interesante!

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The binding of this edition is Hardcover.

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