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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
David Zilber
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NZD 52,50
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Forventes levert 24. jun - 1. jul
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
David Zilber
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 c
440 pages, 750 full-colour photographs
Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
Utgitt | 16. oktober 2018 |
ISBN13 | 9781579657185 |
Utgivere | Workman Publishing |
Genre | Food, Wine |
Antall sider | 456 |
Mål | 197 × 260 × 42 mm · 1,17 kg |
Språk | Engelsk |
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