Price
$45.00
Available In Stock
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 chefs alike.
Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
$45.00
Available In Stock
Description
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 chefs alike.
Description
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 chefs alike.
ISBN
9781579657185
Publisher
Publication Date
October 16, 2018
Binding
Hardcover
Item Condition
New
Language
English
Pages
456
Series
Foundations Of Flavor
Keywords
Cooking | Individual Chefs & Restaurants; Cooking | Methods | Professional; Cooking | Seasonal; Technology & Engineering | Food Science | General
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