05840cam a2201429 4500
595966126
TxAuBib
20220529120000.0
||||||s2018||||||||||||||||||||||||und|u
9781579658892
157965889X
B079VTBKHD
Amazon
3cd4a66e-b1fe-4086-82e5-c04f4ba5967d
OverDrive
(Reserve ID)
3864774
OverDrive
(Product ID)
TxAuBib
Redzepi, René.
The Noma Guide to Fermentation
[Libby] :
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables.
Artisan,
2018.
Sauce.
ferment.
Danish.
Food.
cookbooks.
Kit.
fruits.
primer .
Chamber.
seasonal.
weights.
profiles.
Soy.
bottles.
Chemistry.
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Professional.
Science.
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black.
diverse.
simple.
gift.
soul.
recipe.
Vinegar.
bucket.
Miso.
History.
Vegetables.
Israeli.
Healthy.
Nadine.
natural.
Work in Progress.
pickling.
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brewing.
david chang.
pantry staple.
ramen.
scoby.
starter kit.
artisan.
kombucha.
lucky peach.
fermenting.
ottolenghi.
Katz.
jar.
guide to.
Rene.
noma.
lids.
nobu.
best cookbooks.
harold mcgee.
Sandor Katz.
food lab.
chemistry book.
Art of.
dave chang.
Downtime.
Art of fermentation.
Books on fermentation.
Books on fermenting.
Chef cookbooks.
David zilber.
Fermentation cookbooks.
Fermentation rene.
Fermented vegetables book.
koji.
Noma cookbook.
ferments.
lacto-fermented.
very serious.
quarantine gift.
garum.
peaso.
shoyu.
Viking Burger.
lacto.
16 oz.
keni lopez.
lacto-ferments.
mastering the art.
nomo.
ph test strips.
redzepi.
Format: OverDrive Adobe EPUB eBook, Filesize: 35MB.
Format: OverDrive Kindle Book.
Format: OverDrive OverDrive Read.
Cooking & Food.
Nonfiction.
HTML:<b><i>New York Times</i> Bestseller</b><br /> <b>Named one of the Best Cookbooks of the Year by the <i>Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater</i>, and more</b><br /> <b>Named one of the Best Cookbooks to Give as Gifts by <i>Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious</i>, and more</b><br /> <b>“An indispensable manual for home cooks and pro chefs.” —<i>Wired</i></b><br /> 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.<br /> 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, <i>The Noma Guide to Fermentation</i> 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.<br /> Fermentation is already building as the most significant new direction in food (and health). With <i>The Noma Guide to Fermentation</i>, it’s about to be taken to a whole new level.
Media Type: eBook.
Importer Version: 2014-01-08.01 Import Date: 2022-07-28 20:00:02.
Zilber, David.
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