Redzepi ren (25 resultados)

Hardback. Condición: Very Good. The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma.

Hardback. Condición: Very Good. The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma.

Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condición: New. 2019. hardcover. . . . . .

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

HRD. Condición: Used - Good. Used Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. 2026. 1st Edition. hardcover. . . . . .

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. pp. 368.

Condición: New. pp. 352.

Condición: New. pp. 352.

Condición: New. pp. 368.

Condición: New. pp. 368.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Troxler, Paula (ilustrador).

Gebundene Ausgabe. Condición: Neu. New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon App?tit, Esquire, Field & Stream, New York Magazine?s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more ?An indispensable manual for home cooks and pro chefs.? ?Wired At Noma?four times named the world?s best restaurant?every dish includes some form of fermentation, whether it?s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma?s extraordinary flavor profiles. Now Ren? Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant?s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma?s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And?perhaps even more important?it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it?s about to be taken to a whole new level. Sprache: Englisch Gewicht in Gramm: 1196.…

Gebundene Ausgabe. Condición: Neu. 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 Ren? 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. Sprache: Englisch Gewicht in Gramm: 1272.…

Condición: New. pp. 352.

Condición: New. 2026. 1st Edition. hardcover. . . . . . Troxler, Paula (ilustrador).

Gebundene Ausgabe. Condición: Neu. The world's most influential chef shares the recipes that have defined the newest incarnation of Noma-and set a new standard for how we think about food. There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, Ren? Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0-the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water-is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary-a mushroom, a chicken wing, often through fermentation-to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat-a baby pinecone, a pudding made of reindeer brain-to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. A Barnes & Noble Best Cookbook A Barnes & Noble Best Gift Book Sprache: Englisch Gewicht in Gramm: 2564.…

Softcover/Taschenbuch. Condición: Neu. Das Essen im Noma schmeckt k?stlich, ?berraschend, einzigartig. Einen gro?en Anteil daran hat die prall gef?llte Vorratskammer mit all den Gew?rzen, Saucen und anderen Geschmackskomponenten, die Ren? Redzepi und die Test Kitchen ?ber zwei Jahrzehnte entwickelt haben. Nun k?nnen Profi- und Hobbyk?che 150 dieser Rezepte kennenlernen - von ger?stetem Seetang-Salz ?ber Sauce aus ger?uchertem Eigelb bis zu Koji-Beurre-Blanc. Die Rezepte sind mit Step-by-Step-Anleitungen versehen, die detailliert zeigen, wie oft ganz gew?hnliche Zutaten in etwas Unverwechselbares verwandelt werden k?nnen. Fotos ausgew?hlter Gerichte erg?nzen das Buch. In unterhaltsamen Essays erz?hlt Redzepi, wie Mitarbeiter*innen aus aller Welt die Geschmacksvielfalt des Noma bereichert haben und wie sie mit saisonalen Zutaten arbeiten: sie mahlen, trocknen, r?uchern, mazerieren, reduzieren. So entstehen die besonderen Aromen, die das sensorische Vokabular dieses Restaurants ausmachen, das die Welt der Gastronomie und des Kochens ver?ndert hat. In den sorgf?ltig ausgearbeiteten Rezepten finden sich jede Menge Inspirationen und umsetzbare Vorschl?ge, die jeder K?che neue Geschmacksdimensionen er?ffnen. De Gewicht in Gramm: 1270. Troxler, Paula (ilustrador).…