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The Noma Guide to Fermentation

Mais informações
Autor:
Rene Redzepi (veja mais livros deste autor)
Editora:
Artisan(veja mais livros desta editora)

Por: R$ 193,50 Em 2x de: R$ 96,75 No boleto: R$ 183,83

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Sinopse

One of the world?s most influential chefs on one of the
most important food topics of the day
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.
Now René Redzepi, chef and co-owner of noma, and David Zilber, the chef
who runs the restaurant?s acclaimed fermentation lab, share never-beforerevealed
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-color 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 talk 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

Ficha técnica

Código de barras:
9781579657185
Dimensões:
25.00cm x 19.00cm x 3.00cm
Marca:
Artisan
Idioma:
Inglês
ISBN:
0000000000
ISBN13:
9781579657185
Número de páginas:
456
Peso:
1.200 kg
Encadernação:
Brochura
Ilustração:
750 colour photographic