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Noma Guide Til Fermentering - René Redzepi - Bog

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...ma to bring fermented ingredients to every dish served ... The Noma Guide to Fermentation vs. Shaya | The Piglet ... . "René Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible enough for novices, The Noma Guide to Fermentation is sure to elevate the practices of those of us already enchanted with the... 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... "The Noma Gu ... Noma Guide Til Fermentering Af René Redzepi, David Zilber... ... . And they do so with a book conceived... "The Noma Guide to Fermentation," from the chefs René Redzepi and David Zilber, draws new inspiration from an ancient Fermentation—the controlled breakdown of food by microorganisms—is an ancient and fundamental culinary practice, a human innovation... 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... The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun. Excerpted from Foundations of Flavor: The Noma Guide to Fermentation by Rene Redzepi and David Zilber (Artisan Books). Andrew Knowlton judges The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums Obviously, Noma needs no introduction. Its chef, René Redzepi, is, in my opinion, the most important and influential chef since Ferran Adrià... In The Noma Guide to Fermentation, Rene Redzepi and David Zilber s...