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Results for 'rene redzepi'
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Noma's handboek voor fermenteren
Foundations of flavourBij Noma – vier keer benoemd tot het beste restaurant van de wereld – wordt bij elk gerecht een vorm van fermentatie gebruikt: een frisse azijn, een intense miso, een unieke druppel garum of zwarte knoflook. Fermentatie is een van de fundamenten van Noma’s uitzonderlijke smaakprofielen. René Redzepi is chef-kok en mede-eigenaar van Noma en David Zilber is de chef die het alom geprezen fermentatielab van het restaurant runt. In dit boek openbaren zij hun kennis en technieken. En, net zo belangrijk: ze laten zien wat deze ingrediënten kunnen betekenen voor een gerecht. Nooit eerder onthulden zij deze recepten en bereidingswijzes. Met meer dan 100 bijzondere recepten en ruim 500 foto’s. ‘We hebben meer nodig om mee te koken. Er zijn zo veel seizoensingrediënten. Wat kunnen we doen om ze te verbeteren? Wat kunnen we doen om ze langer mee te laten gaan? We zijn tien jaar bezig geweest om fermentatie voor onszelf te onderzoeken en nu willen we die kennis delen.’ – René Redzepi ‘Noma’s handboek voor fermenteren geeft gedetailleerde recepten van de meest succesvolle ontdekkingen in het restaurant. Het geeft een waanzinnig goede introductie in de mogelijk- heden van fermentatie aan chefs en thuiskoks. De praktische én aantrekkelijke kant van koken met microben.’ – Harold McGee, prijswinnend auteur van Over eten en koken ‘René en zijn Noma-team hebben het ultieme handboek gemaakt voor het fermenteren van producten. Het boek is toegankelijk maar ook uitdagend voor degene die al eerder gecharmeerd was door het rijk der fermentatie.’ – Sandor Katz, prijswinnend auteur van The Art of Fermentation ‘We worden allemaal wijzer door de jarenlange research die aan dit boek vooraf is gegaan. Ik ben zeer enthousiast dat thuiskoks en professionals nu toegang hebben tot deze informatie.’ – David Chang, chef/eigenaar van Momofuku
€ 45,00 -
The Noma Guide to Fermentation
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetablesThe world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional c
€ 48,50 -
Flavorama
A Guide to Unlocking the Art and Science of Flavor“Arielle Johnson’s Flavorama is the “everyman’s” food science book we’ve all been waiting for, even if we didn’t know we needed it. Dr. Johnson delves into every aspect of flavor, how we sense it, create it, and control it, in a way that will elevate the culinary game of all who read it. Fun, clear, and uber-approachable, Flavorama instantly vaults to the top shelf to take its rightful place at the right hand of Harold McGee. If I didn’t love it so much, I’d be green with envy.” — Alton Brown "I’ve known and admired Arielle Johnson and her work for more than a decade. Arielle is that rarest of flavor scientists, as experienced in restaurant kitchens as in the lab, and a skilled translator of the chemistry into clear and useful advice for any food lover. I can’t recommend Flavorama highly enough: it’s essential reading for anyone who’s serious about understanding deliciousness and how to create it." — Harold McGee, author of On Food and Cooking “Count yourself lucky to be alive in the time of Dr. J. She has dedicated her life to understanding the aspects of food that others write off as mystical or inexplicable. And now she’s taken the time to explain them, bestowing us with the tools to harness and understand flavor. It’s as though an advanced alien civilization has deemed us worthy of faster-than-light technology. You’re lucky Arielle’s one of us, and you’re even luckier to be holding this book.” — David Chang, founder of Momofuku "If you want to figure out how to make the ginger in your dish hotter or make brown butter more delicious, Flavorama is your book. Arielle Johnson, a food chemist who found her way into the Noma kitchen in Copenhagen and eventually built the restaurant’s fermentation lab, takes a brainy dive into manipulating molecules to create deliciousness, but the book is written in such an engaging, useful way that you’re not sad about the science. Get pleasantly lost in her treatise on smell receptors, or just experiment with smell by making a mug of citrus peel dashi." — Kim Severson, New York Times
€ 41,50 -
Noma 2.0
€ 89,95 -
The Noma Guide to Building Flavour
Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oilsFinally, 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 flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking.
€ 49,95 -
You and I Eat the Same
On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)Announcing a new series of books for readers seeking a deeper engagement with food and the world around us
€ 23,50 -
Noma
Time and Place in Nordic CuisineAn insight into the food philosophy and creativity of Noma restaurant.
€ 59,95 -
Against Heritage
The Reinvention of Traditional Foods“Lily Kelting is a rare writer—someone who writes with academic rigor but is also wildly funny. Against Heritage is a quicksilver history of the modern food heritage trend: whip smart, immaculately researched, and constantly interrogating where 'heritage' begins to surrender to nostalgia.”—Jonathan Nunn, coeditor of Vittles and editor of London Feeds Itself “An urgently erudite, political, and beautifully written study that blends heritage, foodways, and performance in remarkable, alchemical ways. With this landmark debut, Lily Kelting has established herself as a major new voice in cultural studies.”—Dan Hicks, author of Every Monument Will Fall: A Story of Remembering and Forgetting “A brilliant provocation that reconsiders the value and labor of women and racialized cooks in the heritage food movement.”—Krishnendu Ray, coeditor of Curried Cultures: Globalization, Food, and South Asia “A robust and expansive study that combines theoretical analysis with practical interventions.”—Catarina Passidomo, Washington and Lee University
€ 31,95 -
Against Heritage
The Reinvention of Traditional Foods“Lily Kelting is a rare writer—someone who writes with academic rigor but is also wildly funny. Against Heritage is a quicksilver history of the modern food heritage trend: whip smart, immaculately researched, and constantly interrogating where 'heritage' begins to surrender to nostalgia.”—Jonathan Nunn, coeditor of Vittles and editor of London Feeds Itself “An urgently erudite, political, and beautifully written study that blends heritage, foodways, and performance in remarkable, alchemical ways. With this landmark debut, Lily Kelting has established herself as a major new voice in cultural studies.”—Dan Hicks, author of Every Monument Will Fall: A Story of Remembering and Forgetting “A brilliant provocation that reconsiders the value and labor of women and racialized cooks in the heritage food movement.”—Krishnendu Ray, coeditor of Curried Cultures: Globalization, Food, and South Asia “A robust and expansive study that combines theoretical analysis with practical interventions.”—Catarina Passidomo, Washington and Lee University
€ 109,50 -
Das Noma-Handbuch Geschmack
Das Essen im Noma schmeckt köstlich, überraschend, einzigartig. Einen großen Anteil daran hat die prall gefüllte Vorratskammer mit all den Gewürzen, Saucen und anderen Geschmackskomponenten, die René Redzepi und die Test Kitchen über zwei Jahrzehnte entwickelt haben. Nun können Profi- und Hobbyköche 150 dieser Rezepte kennenlernen - von geröstetem Seetang-Salz über Sauce aus geräuchertem Eigelb bis zu Koji-Beurre-Blanc. Die Rezepte sind mit Step-by-Step-Anleitungen versehen, die detailliert zeigen, wie oft ganz gewöhnliche Zutaten in etwas Unverwechselbares verwandelt werden können. Fotos ausgewählter Gerichte ergänzen das Buch. In unterhaltsamen Essays erzählt Redzepi, wie Mitarbeiter*innen aus aller Welt die Geschmacksvielfalt des Noma bereichert haben und wie sie mit saisonalen Zutaten arbeiten: sie mahlen, trocknen, räuchern, mazerieren, reduzieren. So entstehen die besonderen Aromen, die das sensorische Vokabular dieses Restaurants ausmachen, das die Welt der Gastronomie und des Kochens verändert hat. In den sorgfältig ausgearbeiteten Rezepten finden sich jede Menge Inspirationen und umsetzbare Vorschläge, die jeder Küche neue Geschmacksdimensionen eröffnen.
€ 52,00 -
Noma. La guida alla fermentazione. Tutto comincia dal gusto
Una guida unica, autorevole sui risultati più avanzati e originali che si possono raggiungere con le tecniche di fermentazione. Ogni capitolo copre un diverso tipo di prodotto fermentato fino ad avere un quadro esaustivo: koji, kom-bucha, shoyu, miso, aceto, garum, prodotti lattofermentati e frutta e verdura nera. Il lettore potrà così imparare a realizzare le preparazioni del Noma, uniche sia per il gusto sia per le proprietà nutrizionali. Per usare le parole di Redzepi, "la fermentazione è un mezzo per liberare sapori, ma anche un modo di preparare cibo buono. È innegabile, io mi sento meglio con una dieta ricca di prodotti fermentati". Un libro rivelatore, che ci farà scoprire le mille sfumature del gusto e ci farà guardare al cibo come esperienza.
€ 93,50 -
Korean Temple Cooking
Lessons on Life and Buddhism, with Recipes, the Life and Work of Jeongkwan SnimA gorgeous photographic chronicle of the food and traditions of Korea’s Baekyangsa Temple.
€ 41,50