The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
8 Angebote vergleichen
| Preise | 2018 | 2020 | 2021 |
|---|---|---|---|
| Schnitt | € 33,50 | € 30,93 | € 31,31 |
| Nachfrage |
1
The Noma Guide to Fermentation (Foundations of Flavor) (2018)
~EN HC USISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, Artisan Publishers 16/10/2018, gebundenes Buch, gebraucht, guter Zustand.
Von Händler/Antiquariat, Bahamut Media [56522875], Reading, United Kingdom.
Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Books.
Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Books.
2
The Noma Guide to Fermentation (Foundations of Flavor)
EN NWISBN: 9781579657185 bzw. 1579657184, in Englisch, Workman, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 days.
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 miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma`s extraordinary flavour profiles.Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant`s acclaimed fermentation lab, share never-before-revealed techniques to creating noma`s 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`, it`s about to be taken to a whole new level. 197x260mm.
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 miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma`s extraordinary flavour profiles.Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant`s acclaimed fermentation lab, share never-before-revealed techniques to creating noma`s 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`, it`s about to be taken to a whole new level. 197x260mm.
3
Symbolbild
The Noma Guide to Fermentation
~EN HC NW FEISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, Artisan, Vereinigte Staaten von Amerika, gebundenes Buch, neu, Erstausgabe.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkosten nach: DEU.
Von Händler/Antiquariat, Ria Christie Collections.
Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; 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 mo.
Von Händler/Antiquariat, Ria Christie Collections.
Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; 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 mo.
4
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) (2018)
~EN HC USISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, Artisan, gebundenes Buch, gebraucht, guter Zustand.
Von Händler/Antiquariat, HPB-Diamond [65445012], Dallas, TX, U.S.A.
Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Books.
Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Books.
5
Foundations of Flavor: The Noma Guide to Fermentation Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables (2018)
~EN HC USISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, Workman Publishing, gebundenes Buch, gebraucht.
Lieferung aus: Deutschland, Versandkostenfrei in die BRD.
Von Händler/Antiquariat, MARZIES Buch- und Medienhandel, 14621 Schönwalde-Glien.
Gebunden, 456 Seiten, 750 color photorgraphs, 261mm x 199mm x 42mm, Sprache(n): eng Influential chef Rene Redzepi shares new techniques for fermentation inspired by regularly cited world's best restaurant Noma's dishes. Kombuchas, shoyus, misos and more.René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’ s best by the World’ s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’ s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber. Versandkostenfreie Lieferung 16 oz, art of, Art of artisan, Best cookbooks, Books on fermentation, Books on fermenting, bottles, brewing, bucket, chamber, chef, Chef cookbooks, chemistry, Chemistry book, cookbooks, crock, danish, dave chang, David chang, david zilber, diverse, downtime, equipment, ferment, fermentation, Fermentation cookbooks, Fermentation rene, Fermented vegetables book, fermenting, ferments, food, food lab, fruit, garum, gift, harold mcgee, healthy, history, israeli, jar, katz, keni lopez, kit, kombucha, lacto, lacto-fermented, lids, lucky peach, mastering the art, miso, nadine, natural, nobu, Noma cookbook, nomo, ottolenghi, pantry st, Englische Bücher / Kochbuch, Kochen / Moderne Methoden, Hilfsmittel, Tipps u. Tricks, Kochen / Sterneköche, Starköche, Spitzenköche, Gericht (Speise), Kochbuch, Kochen, Küche (Kochbuch), Rezept (Kochrezept), Kochen / Allgemeines Kochbuch, Grundwissen, Angelegt am: 07.01.2020.
Von Händler/Antiquariat, MARZIES Buch- und Medienhandel, 14621 Schönwalde-Glien.
Gebunden, 456 Seiten, 750 color photorgraphs, 261mm x 199mm x 42mm, Sprache(n): eng Influential chef Rene Redzepi shares new techniques for fermentation inspired by regularly cited world's best restaurant Noma's dishes. Kombuchas, shoyus, misos and more.René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’ s best by the World’ s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’ s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber. Versandkostenfreie Lieferung 16 oz, art of, Art of artisan, Best cookbooks, Books on fermentation, Books on fermenting, bottles, brewing, bucket, chamber, chef, Chef cookbooks, chemistry, Chemistry book, cookbooks, crock, danish, dave chang, David chang, david zilber, diverse, downtime, equipment, ferment, fermentation, Fermentation cookbooks, Fermentation rene, Fermented vegetables book, fermenting, ferments, food, food lab, fruit, garum, gift, harold mcgee, healthy, history, israeli, jar, katz, keni lopez, kit, kombucha, lacto, lacto-fermented, lids, lucky peach, mastering the art, miso, nadine, natural, nobu, Noma cookbook, nomo, ottolenghi, pantry st, Englische Bücher / Kochbuch, Kochen / Moderne Methoden, Hilfsmittel, Tipps u. Tricks, Kochen / Sterneköche, Starköche, Spitzenköche, Gericht (Speise), Kochbuch, Kochen, Küche (Kochbuch), Rezept (Kochrezept), Kochen / Allgemeines Kochbuch, Grundwissen, Angelegt am: 07.01.2020.
6
The Noma Guide to Fermentation (Foundations of Flavor)
~EN HC NWISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, Artisan, gebundenes Buch, neu.
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 miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles.
Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's 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, it's about to be taken to a whole new level.
7
The Noma Guide To Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, And Black Fruits And V
~EN NWISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, Artisan, Vereinigte Staaten von Amerika, neu.
Lieferung aus: Kanada, Lagernd, zzgl. Versandkosten.
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more “An indispensable manual for home cooks and pro chefs.” —Wired 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 miso, an electrifying drop of garum, or the sweet intensity of black garlic. 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 runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more “An indispensable manual for home cooks and pro chefs.” —Wired 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 miso, an electrifying drop of garum, or the sweet intensity of black garlic. 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 runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
8
The Noma Guide to Fermentation (2018)
~EN HC NWISBN: 9781579657185 bzw. 1579657184, vermutlich in Englisch, 456 Seiten, Artisan Books, gebundenes Buch, neu.
Lieferung aus: Deutschland, Versandkostenfrei in der BRD, sofort lieferbar.
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables, Buch, Hardcover, 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. New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An indispensable manual for home cooks and pro chefs." -Wired 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 savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables, Buch, Hardcover, 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. New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An indispensable manual for home cooks and pro chefs." -Wired 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 savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Lade…