Noma test kitchen (26 resultados)
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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EUR 22,69
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Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Half Price Books Inc., Dallas, TX, Estados Unidos de AmericaHalf Price Books Inc.
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EUR 19,84
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hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Idioma: Inglés
Editorial: Hachette Book Group, 2026
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 27,89
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Condición: As New. Unread copy in mint condition.
Idioma: Inglés
Editorial: Hachette Book Group, 2026
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 27,98
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Condición: New. Brand New.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 30,09
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Condición: New.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 31,96
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 34,41
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Condición: New.
Idioma: Inglés
Editorial: Artisan Publishers April 2026, 2026
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Librería: A Cappella Books, Inc., Atlanta, GA, Estados Unidos de AmericaA Cappella Books, Inc.
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EUR 39,70
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Hardcover. Condición: New.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 42,38
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Condición: New.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 31,76
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hardcover. Condición: New. Special order direct from the distributor.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 42,03
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Condición: New.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 33,14
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Condición: New.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 38,43
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 40,23
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hardcover. Condición: New. Special order item direct from the distributor.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 43,20
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Hardcover. Condición: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Idioma: Inglés
Editorial: Workman Publishing Apr 2026, 2026
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 44,50
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Buch. Condición: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.
Idioma: Inglés
Editorial: Workman Publishing Apr 2026, 2026
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Librería: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, AlemaniaRheinberg-Buch Andreas Meier eK
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EUR 44,50
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Buch. Condición: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.
Idioma: Inglés
Editorial: Workman Publishing Apr 2026, 2026
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Librería: Wegmann1855, Zwiesel, AlemaniaWegmann1855
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 44,50
Envío por EUR 25,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 54,61
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Hardcover. Condición: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Idioma: Inglés
Editorial: Artisan, 2026
- Tapa dura
Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 54,61
Envío por EUR 17,53Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Idioma: Inglés
Editorial: Artisan, 2026
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 61,41
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Condición: New.
Idioma: Inglés
Editorial: Hachette Book Group US, 2026
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Librería: moluna, Greven, Alemaniamoluna
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EUR 34,64
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
Idioma: Inglés
Editorial: Workman Publishing Apr 2026, 2026
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 44,50
Envío por EUR 60,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.Petersen Buchimport GmbH, Weidestraße 122 a, 22083 Hamburg 504 pp. Englisch.
Idioma: Inglés
Editorial: Workman Publishing Apr 2026, 2026
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 44,50
Envío por EUR 66,36Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware - Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now…make and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
Más imágenesThe Noma Guide to Building Flavour SIGNED FIRST EDITION
Redzepi, Rene; Noma Test Kitchen; French, Nate; Sung, Evan (Photos.); Illust. (Troxler, Paula)
Idioma: Inglés
Editorial: Artisan, New York, 2026
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- Primera edición
- Firmado
Librería: Underground Books, ABAA, Indianapolis, IN, Estados Unidos de AmericaUnderground Books, ABAA
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Muy bueno
EUR 110,28
Envío por EUR 4,71Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Near fine. First Edition. First Edition. Hardcover. Signed by René Redzepi to page specially bound-in by the publisher. First edition, with full number line indicating first printing. 10 1/4" X 7 7/8". 503pp. Bound in pictorial paper over boards, with printed band to rear board, as issued. Very gentle bumpi…ng to tail of spine, else fine. Binding is firm, tight, and sound. Pages are clean, bright, and unread. A highly presentable signed first edition of this collection of over 150 recipes for the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. ABOUT THIS BOOK: Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma-including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc-are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. (Publisher). Signed.
Idioma: Inglés
Editorial: Workman Publishing Apr 2026, 2026
- Tapa dura
Librería: Books-by-Floh, Paderborn, AlemaniaBooks-by-Floh
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 44,50
Envío por EUR 105,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.
