The Noma guide to Fermentation – David Zilber and René Redzepi

od ARTISAN

37,00 €
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 flavour profiles. 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation 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 100 original talk recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.

POČET STRÁN: 440
VÄZBA: pevná
ROZMER: 195×256 mm
HMOTNOSŤ: 1165 g

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Nástroje, ktoré ti pomôžu rozkvitať

Ako je chlieb základnou potravinou, knihy sú pre nás základom vedomostí.

My prinášame také, ktoré ti umožnia zdravo rásť, objavovať a tvoriť.

Kurátorský výber

Knihy, magazíny, stationery. Medzinárodné. Domáce. Oceňované. Nepoznané. Novinky. Aj vykopávky.

Všetky poctivo vyberáme. O každej vieme viac ako len autor a názov.

Zahraničné tituly

Prinášame kvalitné kúsky od overených vydavateľstiev a autorov zo zahraničia.

Či si fanúšikom Penguin Books, Gestalten alebo School of Life u nás si prídeš na svoje.