Noma guide to fermentation, the: including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
Auteur :
Zilber, David / Redzepi, René
Éditeur :
Workman Publishing
ISBN :
9781579657185
Date de publication :
16 oct. 2018
Dimensions :
26,0 x 19,9 x 4,7 cm
Poids :
1184 g
Format :
B315
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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