Foundations of flavor : the Noma guide to fermentation / René Redzepi and David Zilber.
Publisher: New York : Artisan, a division of Workman Publishing Co., Inc., [2018]Description: pages cmContent type:- text
- unmediated
- volume
- 9781579657185 (hardcover : alk. paper)
- Foundations of flavor
- Noma guide to fermentation
- 664/.024 23
- TP371.44 .R43 2018
Contents:
Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.
| Item type | Current library | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
NMC Library | Stacks | TP371.44 .R43 2018 (Browse shelf(Opens below)) | Available | 33039001472694 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
| TP370 .S424 2016 Introducing food science / | TP370 .T467 2018 Best before : the evolution and future of processed food / | TP371.44 .K369 2012 The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / | TP371.44 .R43 2018 Foundations of flavor : the Noma guide to fermentation / | TP372.5 .F74 2009 Fresh : a perishable history / | TP422 .P46 2010 Empty pleasures : the story of artificial sweeteners from saccharin to Splenda / | TP547 .J66 2000 The wine appreciation guide / |
Includes index.
Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.
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