The Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Fermented Vegetables, and Black Fruits.
By: Redzepi, René
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Contributor(s): Zilber, David (Chef) [author.] | Sung, Evan [photographer.] | Troxler, Paula [illustrator.].
Series: Foundations of flavor: Publisher: New York : Artisan, 2018Description: 1 online resource (614 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9781579658892; 157965889X.Other title: Foundations of flavor : the Noma guide to fermentation.Subject(s): Noma (Restaurant : Copenhagen, Denmark) | Fermentation -- Biotechnology | Flavor | Fermented foods | Cooking (Fermented foods)Genre/Form: Electronic books. Additional physical formats: Print version:: Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Fermented Vegetables, and Black Fruits.DDC classification: 664/.024 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664/.024 (Browse shelf) | e-book | TCIxx,30042,03,RA,PPT |
IndexCopyright.
Print version record.
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