Details for: The Noma guide to fermentation / › University of West London Library catalogue

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The Noma guide to fermentation / René Redzepi and David Zilber.

By: Redzepi, René [author.]Contributor(s): Zilber, David (Chef) [author.] | Noma (Restaurant : Copenhagen, Denmark) [associated with work.]Material type: Text

TextSeries: Foundations of flavorPublisher: New York : Artisan, 2018Description: 440 pages : illustrations (colour) ; 26 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781579657185 (hbk.) :Other title: Guide to fermentationSubject(s): Noma (Restaurant : Copenhagen, Denmark) | Fermentation | Fermented foods | Technology | TechnologyDDC classification: 664'.024 Summary: The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation - the 'secret sauce' behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today - and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.

Holdings
Item type	Current library	Home library	Shelving location	Class number	Status	Date due	Barcode	Item reservations
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	664.024 RED (Browse shelf(Opens below))	Available		06637639

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The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation - the 'secret sauce' behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today - and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.

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