Télécharger Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber
Pourquoi apprendre plus de livres vous fournir beaucoup plus de prospects pour réussir? Vous comprenez, plus vous lisez les guides, le supplément vous obtiendrez certainement des leçons extraordinaires et la compréhension. Beaucoup de gens avec plusieurs livres pour finir par lire différents agissent à des personnes qui ne l'aiment pas beaucoup. Pour vous présenter une chose beaucoup mieux à faire tous les jours, Foundations Of Flavor: The Noma Guide To Fermentation : Including Step-By-Step Information On Making And Cooking With: Koji, Kombuchas, Shoyus, Misos, By David Zilber peut être choisi comme ami d'investir le temps libre.
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber
Télécharger Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber
Découvrez beaucoup plus d'expériences, ainsi que les capacités en vérifiant Foundations Of Flavor: The Noma Guide To Fermentation : Including Step-By-Step Information On Making And Cooking With: Koji, Kombuchas, Shoyus, Misos, By David Zilber Ce livre est une publication que vous avez vraiment besoin maintenant, non? Etes-vous toujours en présumant que l'analyse est une activité non-sens? Exactement comment stupide, lorsque de nombreuses personnes commencent à en apprendre davantage sur de nombreuses choses, allez-vous rester complètement sans progression? C'est ce que vous allez faire pour être bien meilleure personne?
Mais, ce n'est pas le type de support sacral. Livre peut vous aider à résoudre ainsi que de la peine, mais il ne peut pas décider comment vous allez certainement corriger. Il vous donnera certainement pas l'assurance. Vous êtes celui qui doit le prendre. Lorsque vous prenez le livre se prépare ainsi, il regardera certainement être absolument rien quand vous ne révisons pas bien. Avoir Foundations Of Flavor: The Noma Guide To Fermentation : Including Step-By-Step Information On Making And Cooking With: Koji, Kombuchas, Shoyus, Misos, By David Zilber impliquera absolument rien quand vous ne pouvez pas utiliser le contenu et aussi ramasser de cette publication.
L'examen sans aucun doute cette publication peut se développer à la demande exacte et les méthodes importantes pour subir et surmonter aussi ce problème. Réserve comme pourrait avoir la situation spécifique à quel point cette publication est présenté une fenêtre du monde. Foundations Of Flavor: The Noma Guide To Fermentation : Including Step-By-Step Information On Making And Cooking With: Koji, Kombuchas, Shoyus, Misos, By David Zilber que nous vous suggérons d'être perspective d'un examen a quelques progrès. En outre, il est extrait de même sujet que vous avez besoin, il a aussi titre intrigant d'un examen. Vous pouvez également voir comment le style de la couverture est stylisée. Ils sont vraiment bien fait sans déception.
Après avoir terminé ce livre, vous pouvez prendre la conclusion au sujet de ce genre de livre est ce spécifiquement. Vous pourriez ne pas se sentir vraiment remords pour obtenir et examiner jusqu'à terminé. Beaucoup de gens ont réellement prouvé et ils aiment cette publication beaucoup. Quand ils ont en fait déjà lu, un commentaire au sujet Foundations Of Flavor: The Noma Guide To Fermentation : Including Step-By-Step Information On Making And Cooking With: Koji, Kombuchas, Shoyus, Misos, By David Zilber est génial. Alors, exactement comment doit faire avec vous? Avez-vous commencé à lire cette publication? Remplir et rendre le verdict de celui-ci. Démarrer actuellement et également ci-dessous.
Détails sur le produit
Relié: 440 pages
Editeur : Artisan Division of Workman Publishing (8 octobre 2018)
Langue : Anglais
ISBN-10: 1579657184
ISBN-13: 978-1579657185
Dimensions du produit:
19,7 x 4,4 x 26 cm
Moyenne des commentaires client :
4.4 étoiles sur 5
3 commentaires client
Classement des meilleures ventes d'Amazon:
78.174 en Livres (Voir les 100 premiers en Livres)
Idees et techniques extraordinaire!
Le contenu du livre est excellent, le seul problème est de trouver les ingrédients pour la fermentation, car ils sont tous originaires du Japon
Pour un cadeau de Noël
I will write a fair review (hence the 3 stars, which I think is generous) despite my major disappointment. I follow the Nordic Food Lab, have watched countless videos about it, I've used it as inspiration and have read their scientific articles. I was therefore expecting more of this "cookbook." I make koji, miso, koji "aminos" etc. so I'd say I'm an intermediate koji hobbyist. I have a fermenter for my koji. However, this book did not give me any new information - there's no learning how to do your own experiments, there's just some ideas an inspiration, which you can easily find if you dig a little, or if you have enough creativity. On the other end of the spectrum, a lot of these are even too difficult for me - lots of recipe that require fermenting at a certain temperature for 10 weeks, using ingredients like bee pollen and fermenting it (what kind of home cook has this budget?!), so I can't help asking, who's the audience? It's neither a beginner book, for people getting into home miso and koji-making (The Book of Miso is still the book after all these years and is more comprehensive), nor is it for people who have dabbled looking for more. It gets a few stars because it's a pretty book, has nice pictures, and it's one of the first of its kind - at least starting perhaps a koji-making fad.
My copy of this book was bound poorly (the covers didn't sit flat), so I sent it back. But I couldn't bring myself to ask for a replacement. I would never make more than one or two things from this book, and neither will you. If you want an introduction to fermentation, Sandor Katz's books are just fine. This book is clearly for foodies, not for cooks -- the amount of special equipment you'd need and ingredients you'd have to mail order is absurd. Basic fermentation is not that hard, the web has plenty of info on recipes and techniques -- your experiments are extremely unlikely to poison you, and you'll come away with a lot more knowledge than you will from this foodie-bait.
As an experienced fermenter of many things, this book is valuable to me. I was hoping for ferments that dealt with fish, meat and dairy, but there are none in this book. I'd be excited to see how NOMA deals with those foods. There are innumerable interesting projects to be made from this book, both verbatim and as touchstones for your own ingredients and ideas. The biggest issue I have with it is that this is a book, essentially, of condiments. Virtually everything in here is to be used as either a side, a small element in a larger dish, or as a straight-up condiment. This is not necessarily bad, but remember that if you spend a year aging your own soy sauce, it is, well, just soy sauce. So if you're the sort of person who digs that sort of thing (as I am), you'll like it. If not, look elsewhere.
The Noma Guide to Fermentation doesn't just teach you "how" to ferment, it teaches you "why." And the biggest why is that the ferments in this book will make your food delicious. The book starts with very easy projects like lacto-fermentation (typical recipe: fruit, salt, jar, time) on through the complexities of making shoyu, the world's most popular fermented flavor. Yes, you can make your own soy sauce! More than that, this guide gives you the foundation (the "whys") that you can use as a jumping point to go beyond the recipes in the book to #fermentallthethings. Thank you, Rene and David, for sharing your knowledge.
This book has been written by the fellas from Noma, former world number 1 restaurant on the planet. Rene made clear early on in this book that fermentation plays a HUGE part in everything they do at the restaurant. Each recipe is tried and true, each recipe has been utilized at their restaurant. They explain how to use each recipe and give you ideas on different things you can do.Overall this is the best book on fermentation I have read, it is clear, easy to understand, it is expansive and just straight enjoyable to read. I cant wait to start trying some of the recipes!
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber PDF
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber EPub
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber Doc
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber iBooks
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber rtf
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber Mobipocket
Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber Kindle
0 comments:
Post a Comment