New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle,…
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurantEvery 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. Jazyk: Angličtina, Vazba: Pevná, Počet stran: 440, Nakladatelství: Artisan, Autor: René Redzepi,David Zilber, ISBN-13: 9781579657185, Datum vydání: 2018
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Libristo.czMurdoch Books
Eat Like a Sardinian
Tištěné knihy
"More than just a cookbook - it's a love letter to Sardinia" - Jamie OliverAn exciting debut cookbook from a rising star in the world of Italian cooking!Sardinia captures the true spirit of Mediter…
"More than just a cookbook - it's a love letter to Sardinia" - Jamie OliverAn exciting debut cookbook from a rising star in the world of Italian cooking!Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated "blue zones" in the world – where people live longer than anywhere else.In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching at Jamie Oliver's Cookery School to create authentic, delicious home cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your pantry with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?Recipes include Francesco's viral spaghetti al pomodoro, Italian lemon tart, roasted lamb with artichokes and potatoes, bruschetta with figs, and the "live to 100" minestrone. Jazyk: Angličtina, Vazba: Pevná, Počet stran: 256, Nakladatelství: Murdoch Books, Autor: Francesco Mattana, ISBN-13: 9781761501128, Datum vydání: 2026
