Das Noma-Handbuch Fermentation

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Das Noma-Handbuch Fermentation

die Grundlagen des Geschmacks

Author: Redzepi, René [Verfasser]; Zilber, David [Verfasser]

Statement of Responsibility: René Redzepi & David Zilber ; Fotos von Evan Sung ; Illustrationen von Paula Troxler ; aus dem Englischen von Ulrike Becker

Year: 2020

Publisher: München, Kunstmann

Buch

Inhaltsverzeichnis (Quelle: BVB) (Index)

available

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Locations
Locations: NW 345

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Author: Redzepi, René [Verfasser]; Zilber, David [Verfasser]

Statement of Responsibility: René Redzepi & David Zilber ; Fotos von Evan Sung ; Illustrationen von Paula Troxler ; aus dem Englischen von Ulrike Becker

Year: 2020

Publisher: München, Kunstmann

Links: Inhaltsverzeichnis (Quelle: BVB) (Index)

Classification: NW

ISBN: 978-3-95614-293-2

ISBN (2nd): 3-95614-293-4

Description: 3. Auflage, 455 Seiten : Illustrationen

Tags: Fermentation; Anleitung; Lebensmittel; Konservierungsverfahren; Rezepte; Ernährungskultur; Lebensmittelchemie

Participating parties: Sung, Evan [MitwirkendeR]; Troxler,Paula [MitwirkendeR]; Becker, Ulrike [ÜbersetzerIn]

Language: Deutsch

Media group: Buch

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