The Noma Guide to Fermentation-René Redzepi and David Zilber-eBooks-2018-PDF
By
adilnon
**THIS IS AN EBOOK NOT THE PHYSICAL BOOK. (AVAILABLE IN PDF MOBI AND EPUB VERSIONS)**
What is An eBook?
An eBook is an electronic book, one you read digitally on your computer, laptop screen or on devices called eBook readers. You will find them in various formats and until the industry has a standard accessible in all devices these various formats will exist. PDF format is a popular format for eBooks. All platforms are able to gain access and read PDF formatting. So regardless if you have a PC or Mac, you are in business! PDF requires the Acrobat Reader but this software comes on many new computers and if not included, it's a free downloaded from Adobe web site.
New York Times Bestseller
A New York Times Best Cookbook of Fall 2018
“An indispensable manual.” —Wired
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-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 500 step-by-step photographs and illustrations, 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 more than 100 original 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
What is An eBook?
An eBook is an electronic book, one you read digitally on your computer, laptop screen or on devices called eBook readers. You will find them in various formats and until the industry has a standard accessible in all devices these various formats will exist. PDF format is a popular format for eBooks. All platforms are able to gain access and read PDF formatting. So regardless if you have a PC or Mac, you are in business! PDF requires the Acrobat Reader but this software comes on many new computers and if not included, it's a free downloaded from Adobe web site.
New York Times Bestseller
A New York Times Best Cookbook of Fall 2018
“An indispensable manual.” —Wired
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-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 500 step-by-step photographs and illustrations, 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 more than 100 original 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
Save
Share
Tweet
