The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
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The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
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Add this copy of The Noma Guide to Fermentation to cart. $30.39, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2018 by Workman Publishing.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book from multilingual publisher. Shipped from UK within 4 to 14 days. Please check language within the description.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $27.85, like new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2018 by Artisan Publishers.
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Fine. Sewn binding. Paper over boards. 456 p. Contains: Illustrations. Foundations of Flavor. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $30.37, new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2018 by Artisan Publishers.
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Seller's Description:
New. Sewn binding. Paper over boards. 456 p. Contains: Illustrations. Foundations of Flavor. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of The Noma Guide to Fermentation to cart. $31.47, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2018 by Artisan Publishers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $32.65, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2018 by Artisan Publishers.
Add this copy of The Noma Guide to Fermentation (Foundations of Flavor) to cart. $33.95, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2018 by Artisan Publishers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $31.11, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2018 by Artisan Publishers.
Add this copy of The Noma Guide to Fermentation to cart. $32.29, new condition, Sold by Paperbackshop International rated 2.0 out of 5 stars, ships from Fairford, GLOS, UNITED KINGDOM, published 2018 by Workman Publishing.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book from multilingual publisher. Shipped from UK within 4 to 14 days. Please check language within the description.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $23.01, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2018 by Artisan Publishers.
I am extremely glad I purchased this book and rate it highly. But although it has been valuable to me, I recognize that it isn't for everyone. The authors have built a lab in conjunction with their restaurant. In that lab they ferment whatever suits their fancy in the hope they find something to wow their dining customers. The book documents their experimentation. If you are of a scientific mien, you will be interested and maybe encouraged to try it yourself, one of the goals of the book.
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