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
Specificaties
| ISBN/EAN | 9781579657185 |
| Auteur | David Zilber |
| Uitgever | Van Ditmar Boeken B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | 456 |
| Lengte | 258.0 mm |
| Breedte | 182.0 mm |