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The Noma guide to fermentation / René Redzepi & ... Read More

Redzepi, René,(author.).
Zilber, David (Chef)(author.). Sung, Evan,(photographer.). ... Read More

Available copies

  • 6 of 11 copies available at BC Interlibrary Connect. (Show)
  • 0 of 1 copy available at Terrace Public Library.

Current holds

0 current holds with 11 total copies.

Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Holdable? Status Due Date
Terrace Public Library 664.024 RED (Text) 35151001077577 Adult Non-fiction Volume hold Checked out 2021-12-28

Record details

  • ISBN: 9781579657185 (hardcover)
  • ISBN: 1579657184 (hardcover)
  • Physical Description: 455 pages : colour illustrations ; 26 cm
  • Publisher: New York : Artisan, a division of Workman Publishing Co., Inc., 2018.

Content descriptions

General Note:
At head of title: Foundations of flavor.
"Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and ... Read More
Includes index.
Formatted Contents Note:
Primer -- Lacto-fermented fruits and vegetables -- ... Read More
Summary, etc.:
At Noma--four times named the world's best ... Read More
Subject: Noma (Restaurant : Copenhagen, Denmark)
Fermentation > Biotechnology.
Flavor.
Fermented foods.
Cooking (Fermented foods)

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