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 knowl The Noma Guide to Fermentation - Rene Redzepi, David Zilber od authora Rene Redzepi, David Zilber a nakladatelství za skvělé ceny na e-shopu Martinus. cz.
| Autor |
Rene Redzepi, David Zilber |
| Jazyk |
anglický |
| Počet stran |
440 |
| Rok vydání |
2018 |
| Typ |
filmy |
| Nakladatelství |
Artisan Division of Workman |
