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Author
Publisher
Artisan
Pub. Date
[2018]
Physical Desc
454 unnumbered pages : illustrations (some color) ; 26 cm
Description
"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,...
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