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Description
La guía de fermentación de Noma. by René Redzepi, David Zilber LA COCINA Y LOS ALIMENTOS Tapa dura: 272 páginas Tapa dura: 272 páginas ofrece la capacidad de ejercitar la mirada desde juegos de luces cambiantes con reflejos escrita por René y su equipo documenta la situación actual de los procesos en curso y ofrece una magnífica introducción tanto para chefs profesionales como para cocineros aficionados a la práctica y los placeres de cocinar con microbios»
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