Noma : Vegetable, Forest, Ocean, Hardcover by Redzepi, René; Søberg, Mette; Takahashi, Junichi, ISBN 1648291724, ISBN-13 9781648291722, Like New Used, Free shipping in the US "Rene Redzepi's new title on the new Noma restaurant in K²benhavn, Denmark"--
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Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables, Hardcover by Redzepi, René; Zilber, David; Sung, Evan (PHT); Troxler, Paula (ILT), ISBN 1579657184, ISBN-13 9781579657185, Like New Used, Free shipping in the US Describes how the chefs at the Copenhagen restaurant Noma make the fermented flavorings, based on fermentation traditions from throughout the world, that are basic to the foods they serve, and suggests possible uses for fermented foods.
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This book is in Very Good condition. Signed by the author on the title page. No certificate of authenticity. Dust jacket is good front and back. Cover underneath dust jacket is good front and back.
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Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland.
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"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are.". – Mark Bittman, Kitchen Daily. " Noma is an international sensation.".
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Condition Guide. Your Privacy. ISBN: 9781579657185. Your source for quality books at reduced prices. Publication Date: 10/16/2018. Item Availability.
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There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining.
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