More Books:

The Noma Guide to Fermentation
Language: en
Pages: 456
Authors: René Redzepi, David Zilber
Categories: Cooking
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan Books

New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “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
The Noma Guide to Fermentation
Language: en
Pages: 400
Authors: René Redzepi, David Zilber
Categories: Cooking
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan Books

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 Appétit,
History of Miso and Its Near Relatives
Language: en
Pages: 2373
Authors: William Shurtleff; Akiko Aoyagi
Categories: Reference
Type: BOOK - Published: 2021-05-05 - Publisher: Soyinfo Center

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Joy of Cooking
Language: en
Pages: 1200
Authors: Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott
Categories: Cooking
Type: BOOK - Published: 2019-11-12 - Publisher: Scribner

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people
The Book of Difficult Fruit
Language: en
Pages: 256
Authors: Kate Lebo
Categories: Cooking
Type: BOOK - Published: 2021-04-01 - Publisher: Pan Macmillan

'A zingy blend of natural, culinary and personal history . . . a prickly, piquant delight.' Guardian 'A dazzling, thorny new essay collection.' Samin Nosrat, New York Times 'A beautiful, fascinating read full of surprises – a real pleasure.' Claudia Roden Inspired by twenty-six fruits, essayist, poet and pie lady