The Noma Guide to Fermentation (Foundations of Flavor) download free [PDF and Ebook] by René Redzepi

The Noma Guide to Fermentation (Foundations of Flavor) download free [PDF and Ebook] by René Redzepi year 2018
  • Book name: The Noma Guide to Fermentation (Foundations of Flavor)
  • Author: René Redzepi
  • Release date: 2018/12/11
  • Publisher: ARTISAN
  • Language: English
  • Genre or Collection: Food and Drink
  • ISBN: 9781579657185
  • Rating: 7.57 of 10
  • Votes: 366
  • Review by: Judith Larose
  • Review rating: 8.68 of 10
  • Review Date: 2018/9/5
  • Total pages: 440
  • Includes a PDF summary of 45 pages
  • Description or summary of the book: 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 Rene 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, Foundations of Flavor: 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 recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.
  • Estimated reading time (average reader): 23H57M20S
  • Other categories, genre or collection: Celebrity Chefs, Cookery Dishes & Courses, General Cookery, Food & Beverage Technology, Hotel & Catering Trades, Cookery By Ingredient
  • Available formats: XPS, DOC, PDF, WORD, TXT, HTML, EPUB, PNG. Compressed in CHM, RZ, RAR, TAR.XZ, TAR.BZ, ZIP
  • Download servers: 4Shared, HowFile.com, Dropbox, Microsoft OneDrive, Hotfile, LimeTorrents
  • Format: Hardback
  • Approximate value: 37.02 USD
  • Dimensions: 191x254x40.64mm
  • Weight: 1,179.34g
  • Printed by: Artisan Division of Workman Publishing
  • Published in: New York, United States
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