Filter by

  • Publication Year
    To
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
    See More
Found 1 from your keywords: author="Redzapi, Rene"
cover
The Noma Guide to Fermentation
Comment Share
Redzapi, ReneZilber, David

There are thousands of products of fermentation, from beer and wine to cheese to kimchi to soy sauce. They’re all dramati- cally different creations, of course, but they’re unified by the same basic process. Microbes—bacteria, molds, yeasts, or a combination thereof—break down or convert the molecules in food, producing new flavors as a result. Take lacto-fermented pickles, for ins…

Collation
464 p.
Series Title
Foundations of Flavor
Call Number
641.4 Red-n