The Noma guide to fermentation
Record details
- ISBN: 9781579657185 (hardcover)
- ISBN: 1579657184 (hardcover)
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Physical Description:
regular print
455 pages : colour illustrations ; 26 cm - Publisher: New York : Artisan, a division of Workman Publishing Co., Inc., 2018.
- Copyright: ©2018
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Badges:
- Top Holds Over Last 5 Years: 1 / 5.0
Content descriptions
General Note: | At head of title: Foundations of flavor. "Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables"--Cover. Includes index. |
Formatted Contents Note: | Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables. |
Search for related items by subject
Subject: | Noma (Restaurant : Copenhagen, Denmark) Fermentation -- Biotechnology Flavor Fermented foods Cooking (Fermented foods) |
Available copies
- 10 of 11 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Terrace Public Library.
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 | Available | - |