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Das Noma-Handbuch Fermentation: die Grundlagen des Geschmacks
Livro por René Redzepi
Data da primeira publicação: 2019
Autores: David Zilber e René Redzepi
Classificação
(4.357) · US$ 22,78 · Em estoque
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of ...
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The Noma Guide To Fermentation (René Redzepi, David Zilber)
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US$ 40,00 Em estoque
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 ...
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16 de out. de 2018 · This book provides introductions to many ferments, but the instructions are short and limited with most ferments not providing a "shelf-life" ...
24 de set. de 2019 · “NOMA GUIDE TIL FERMENTERING” - NOW OUT IN DANISH! We are so happy to announce that our fermentation book - written by our very own.
“NOMA GUIDE TIL FERMENTERING” - NOW OUT IN DANISH ... - Instagram
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24 de set. de 2019 · An excerpt by Piet Oudolf “Between Gardens and Wilderness”, from our latest book, Noma 2.0— “Guests to noma walk the length of a perennial ...
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 ...
SEK 425,00
David Zilber runs the restaurants fermentation lab and in this book he and Redzepi share some of the techniques for making Noma's extensive larder of ferments ...
Og lige så vigtigt viser bogen, hvordan man kan bruge disse ingredienser og derigennem udvikle sit eget repertoire, ved hjælp af over 100 originale opskrifter ...
DKK 369,95 Indisponível
Få Noma guide til fermentering af David Zilber som bog på dansk - 9788702286120 - Bøger rummer alle sider af livet. Læs Lyt Lev blandt millioner af bøger på ...
This book would not have been possible without the countless chefs and enthusiasts who have taken part in our never-ending quest of discovery.