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portada La Guia de Fermentacion de Noma (in Spanish)
Type
Physical Book
Author
Publisher
Year
2019
Language
Spanish
Pages
456
Format
Hardcover
ISBN13
9788415887355
Edited in
España
Categories

La Guia de Fermentacion de Noma (in Spanish)

René Redzepi (Author) · David Zilber (Author) · Neo Person · Hardcover

La Guia de Fermentacion de Noma (in Spanish) - David Zilber

4,67 estrellas - de un total de 5 estrellas 15 reviews
New Book Imported to South Africa
Delivery: 14 Jul - 12 Aug Shipping: 8 to 13 business days.
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Synopsis "La Guia de Fermentacion de Noma (in Spanish)"

En Noma todos los platos incluyen algún elemento fermentado; ya sea un toque ácido de vinagre; un miso sabroso o una impactante uva espina sometida a fermentación ácido láctica. René Redzepi; chef y copropietario de este restaurante nórdico que encabezó la lista de The Worlds 50 Best Restaurants en 2010; 2011; 2012 y 2014; y el también chef David Zilber; director del laboratorio de fermentación de Noma; revelan en esta obra las técnicas con las que podremos elaborar su amplia despensa de fermentados en nuestra propia casa; y nos muestran además cómo utilizar esos ingredientes -y transformar nuestra manera de cocinar- a través de más de 100 recetas originales y 500 fotografías en color.«René Redzepi y el equipo de Noma impregnan la ancestral y universal práctica de la fermentación de una creatividad extraordinaria. La guía defermentación de Noma no solo es accesible para principiantes; sino que también refinará el trabajo de aquellos que ya estamos fascinados por ese vasto mundo».
René Redzepi
  (Author)
View Author's Page
Born in 1977, René Redzepi is considered the father of new Nordic cuisine. Before returning to Denmark, he worked in some of the great kitchens of the time, from Thomas Keller's The French Laundry to Le Jardin des Sens by the Pourcel brothers or El Bulli by Ferran Adrià. With all this experience, he opened Noma in 2003, which has three Michelin stars and has been chosen five times as the best restaurant in the world by the 50Best.

Redzepi has announced that in 2024 Noma will close as a restaurant to become a laboratory dedicated to the work of food innovation and the development of new flavors.

Author of the book The Noma Guide to Fermentation, he is a chef who, in addition to valuing Nordic ingredients, has promoted knowledge about various fermentation techniques.
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David Zilber
  (Author)
View Author's Page
I am a professional chef, fermenter, butcher, photographer, and author from Toronto, Canada. I have worked in some of the best kitchens in the world since 2004. I served as the director of the Fermentation Lab at Noma Restaurant from 2016 to 2020, where I used microbes to transform food into ingredients never before imagined. While there, I authored the New York Times best-selling cookbook, The Noma Guide to Fermentation. Through my passion for both science and the arts, people have come to see me as a voice for scientific communication for a new generation of chefs and food and fermentation enthusiasts.
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Customers reviews

Oscar Curiel Thursday, May 13, 2021
Verified Purchase

De los mejores libros de fermentación que he tenido.

20
 Brayan Aravena Wednesday, May 26, 2021
Verified Purchase

Increíble trabajo en este libro

20
 Julian Rojas Monday, May 04, 2020
Verified Purchase

Para aprender y mejorar lo que ya sabes! una guía hecha a la perfección

10
 Anonymous User Wednesday, March 25, 2020
Verified Purchase

Hasta ahora buena guia no lo termine

00
 Italo Antonucci Monday, April 13, 2020
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Libro de cabecera para iniciarse en la artesanía de la fermentación

00
 Jose Alfredo Isselin Thursday, August 06, 2020
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Excelente

00
 Graciela Neculman Wednesday, December 02, 2020
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excelente libro

00
 Ricardo León Monday, October 11, 2021
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Llegó en excelente condición a la puerta de mi casa, solo se demoró un poco pero detalles.

00
 Rodrigo Urkiola Soriano Tuesday, January 04, 2022
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EXCELENTE.....

00
 Santiago Trujillo Wednesday, February 02, 2022
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Excelente!!!

00
 Sebastián Oliveira Thursday, February 23, 2023
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Todo perfecto envio a tiempo, el libro increible.

00
 Julio Riquelme Tuesday, March 28, 2023
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Es un libro inspirador. Mezcla de ciencia y arte. Es una lectura que se puede saborear.

00
 Cristian Monday, June 26, 2023
Verified Purchase

Excelente libro, pone al alcance de cualquiera técnicas qué son sencillas de ejecutar y de alto valor, tanto nutritivo como gastronomico.

00
 Esteban Vargas Rojas Tuesday, July 25, 2023
Verified Purchase

Excelente complemento entre microbiología-salud-cocina; un texto necesario para quienes buscan entender más de los procesos de fermentación en comida.

00
 Pablo Icodemon Wednesday, January 07, 2026
Verified Purchase

el libro vino con el lomo todo despegado de ambos lados, lo tuve que pegar todo y prensar....

00
More customer reviews
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Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in Spanish.

What is the format of this book?

The binding of this edition is Hardcover.

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