The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
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- Synopsis
- 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.
- Copyright:
- 2018
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 400 Pages
- ISBN-13:
- 9781579658892
- Related ISBNs:
- 9781579657185
- Publisher:
- Artisan
- Date of Addition:
- 07/08/22
- Copyrighted By:
- Paula Troxler
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.