The noma guide to fermentation foundations of flavor

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 33.09

Rating: 4.6/5

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Op voorraad. Voor 23:59 besteld, morgen in huis

At noma - four times named the worlds best restaurant - every dish includes some form of fermentation, whether its 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 nomas extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating nomas 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: the Noma Guide to Fermentation, its about to be taken to a whole new level.

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Noma's handboek voor fermenteren

Rating: 5 / 5 | Prijs: € 39.99

B noma vier keer benoemd tot het beste restaurant van de wereld wordt b elk gerecht een vorm van fermentatie gebruikt een frisse az n een intense miso een unieke druppel garum of zwarte kno ook fermentatie is een van de fundamenten van noma s uitzonderl ke smaakpro elen ren Op voorraad. Voor 23:00 uur besteld, morgen in huis .. MEER INFO

The Art of Fermentation

Rating: 4.8 / 5 | Prijs: € 27.49

Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Noma Time & Place In Nordic Cuisine

Rating: 5 / 5 | Prijs: € 45

An insight into the food philosophy and creativity of noma restaurant ren redzepi has been widely credited with re inventing nordic cuisine his copenhagen restaurant noma was recognized as the third best in the world by the san pellegrino world s 50 best restaurant awards in 2009 and receive Op voorraad. Voor 23:00 uur besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 16 oktober 2018

Aantal pagina's: 440

Illustraties: Nee

Hoofdauteur: René Redzepi

Tweede Auteur: David Zilber

Hoofdillustrator: Paula Troxler

Hoofduitgeverij: Artisan Books

Editie: 1

Extra groot lettertype: Nee

Product breedte: 196 mm

Product hoogte: 42 mm

Product lengte: 260 mm

Studieboek: Nee

Verpakking breedte: 182 mm

Verpakking hoogte: 44 mm

Verpakking lengte: 258 mm

Verpakkingsgewicht: 1198 g

EAN: 9781579657185

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