The Noma guide to fermentation : : foundations of flavor /

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Note (General)：: Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.Inc...

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Material Type: 図書
ISBN: 1579657184 (hardcover ; alkaline paper)
9781579657185 (hardcover ; alkaline paper)
Title: The Noma guide to fermentation : : foundations of flavor /
Publication, Distribution, etc.: New York, NY : : Artisan, a division of Workman Publishing Co., Inc.,
Publication Date: c2018.
Extent: 455 pages : ; 26 cm.
Contributor: René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.
Place of Publication (Country Code): e-dk---
Text Language Code: eng
NDC 10th ed.: 588.51 : Food technology
Target Audience: 一般
Note (General): Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.
Includes index.
"Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables." -- cover.
Availability: 閲可/個否/協可
Holding library: 東京都立中央図書館
Note (Library): 所蔵場所 : 2F開
301
Call No.: 588.5-R32-N
Data Provider (Database): 東京都立中央図書館 : 公共図書館蔵書
Bibliographic ID (SomokuID): 1352034519
7111040921
OCLC No.: 2018003633
https://www.worldcat.org/oclc/2018003633
(OCoLC)1028603169
https://www.worldcat.org/oclc/(OCoLC)1028603169