THE NOMA GUIDE TO FERMENTATION - A Punto

THE NOMA GUIDE TO FERMENTATION

REDZEPI RENE

At Noma, every dish includes some form of fermentation, whether it´s a bright hit of vinegar, a deeply savory miso, or the life – changing shock of a lacto – fermented gooseberry, as experienced by Noma´s chef and co-owner, René…

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Detalles producto

Autor

REDZEPI RENE

ISBN

978-1-57965-718-5

Edición

01

Fecha de edición

01/11/2018

Año

2018

Idioma

Castellano

Formato

Otros

Sinopsis

At Noma, every dish includes some form of fermentation, whether it´s a bright hit of vinegar, a deeply savory miso, or the life – changing shock of a lacto – fermented gooseberry, as experienced by Noma´s chef and co-owner, René Redzepi. Now Redzepi and chef David Zilber, who runs the restaurant´s fermentation lab, share techniques for making Noma´s extensive pantry of ferments at home. And, just as important, they show how to use these ingredients – and transform your cooking – through more than 100 original recipes and over 500 color photographs.

Ministerio de cultura y deporte