Pastāsti draugiem par šo preci:
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables David Zilber
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
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2018. gada 16. oktobris |
| ISBN13 | 9781579657185 |
| Izdevēji | Workman Publishing |
| Žanrs | Food, Wine |
| Lapas | 456 |
| Izmēri | 197 × 260 × 42 mm · 1,17 kg |
| Valoda | Angļu |
Ziemassvētku dāvanas var atgriezt līdz 31. janvārim