英语电子书|The Noma Guide to Fermentation
养成阅读英文电子书的习惯，让自己徜徉在英语书的海洋里！
书籍英文名：The Noma Guide to Fermentation
书籍作者：René Redzepi, David Zilber
书籍简介：A New York Times Best Cookbook of Fall 2018
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.
购买提示：付款后，会在1~8小时内通过邮件发送ebook资源库链接，如有疑问请加微信dreamer901204，谢谢！
担心购买后，不发货？看看我们读者反馈👉 读者反馈
其他英文电子书推荐
英语电子书|The Food Lab: Better Home Cooking Through Science
英语电子书|Plenty More Vibrant Vegetable Cooking from London’s Ottolenghi
