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: Hachette UK

The 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 chefs
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 richly researched food history, gentle memoir and left-field recipe book.’ i newspaper ‘A dazzling, thorny new essay collection.’ Samin Nosrat, New York Times ‘A beautiful, fascinating read full of surprises – a real pleasure.’ Claudia Roden ‘Inventive and charming . . . profound and deeply felt.’ Buzzfeed Inspired by