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Zilber David (90 results)
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Racialized Coverage of Congress : The News in Black and White
Published by Bloomsbury Publishing USA, 2000
ISBN 10: 0275968413 ISBN 13: 9780275968410
Condition: Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
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Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Published by Storey Publishing, LLC, 2019
ISBN 10: 1612129889 ISBN 13: 9781612129884
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Paperback. Condition: Brand New. 260 pages. 9.25x6.50x9.17 inches. In Stock.
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The Noma Guide to Fermentation (Foundations of Flavor)
Published by Artisan Publishers 16/10/2018, 2018
ISBN 10: 1579657184 ISBN 13: 9781579657185
Hardcover. Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.
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Serpentine Pavilion 2023 - A Table - Lina Ghotmeh - Architecture (Serpentine Gallery, London 9 June - 29 October 2023)
Published by Walther Konig / Serpentine Gallery, London, 2023
ISBN 10: 3753305286 ISBN 13: 9783753305288
First Edition
HARDCOVER. Condition: New. No Jacket. 1st Edition. Medium size 4to in matallic pink printed black linen covered boards, 183pp, illustrations in text, colour plates, etc CONDITION: NEW unread and unmarked copy ] ._ ._We Ship in PROTECTIVE CARD PARCELS.
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LA GUÍA DE FERMENTACIÓN DE NOMA
Published by Neo Person, 2019
ISBN 10: 8415887353 ISBN 13: 9788415887355
Encuadernación de tapa dura. Condition: Nuevo.
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Das Noma-Handbuch Fermentation -Language: german
Published by Kunstmann Antje GmbH, 2019
ISBN 10: 3956142934 ISBN 13: 9783956142932
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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EVENT Volume 1 Number 2 Fall 1971
Seller: marvin granlund, Emeryville, CA, U.S.A.
Association Member: IOBA
Seller rating 5 out of 5 stars
Softcover. Douglas College (New Westminster B.C.), paperback, Very Good (some bumping), 87 pages, LITERATURE [file poe.] [dd 09/03]; E3239.
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le guide de la fermentation du Noma
Published by CHENE, 2018
ISBN 10: 2812319003 ISBN 13: 9782812319006
Seller: Chapitre.com : livres et presse ancienne, LAMNAY, France
Seller rating 4 out of 5 stars
Paperback. Condition: NEUF. Paula Troxler (illustrator). Dix années de travail avec René Redzepi synthétisées dans un guide consacré à la fermentation culinaire.Plus qu'une technique, c'est un véritable booster de saveurs. Eau de cèpes, garum de boeuf, caramel de Saint-Jacques n'auront plus de secrets pour vous.Des savoir-faire uniques sublimés par René Redzepi, génie de la gastronomie culinaire, personnalité médiatique et influente.Des techniques et des recettes qui s'adressent aux chefs comme aux amateurs.Des pas à pas richement illustrés, des recettes rédigées avec précision et testées méticuleusement.Un livre aussi pratique qu'esthétique avec un graphisme contemporain épuré.La fermentation est intemporelle. Elle s'adresse à tous. Si vous êtessceptique, gardez à l'esprit qu'elle n'a rien de bizarre. La fermentation faitpartie de notre quotidien : pain, fromage, vin, bière. tous en sont issus.Cette technique universelle est une source inépuisable pour qui aime selaisser surprendre par de nouvelles saveurs.René Redzepi, génie de la gastronomie actuelle, a travaillé de nombreusesannées pour mettre au point de nouvelles techniques de fermentation. Dansson restaurant danois, le Noma 2.0, il a confié au chef David Zilber ladirection d'un laboratoire dédié à la fermentation culinaire. Misos, garums,et kombuchas subliment chaque plat, de l'entrée au dessert, et font vacillerles papilles des convives éblouis par tant de saveur et de précision.René Redzepi et David Zilber ont conçu ce guide pour partager leursconnaissances et leurs techniques, pour montrer à tout un chacun commentutiliser ces ingrédients méconnus qui changent la donne. Ce livre rassembledes recettes détaillées et offre une introduction magistrale pour tous lescuisiniers, amateurs comme professionnels. - Nombre de page(s) : 456 - Poids : 1174g - Langue : ANGLAIS (ETATS-UNIS) - Genre : Vins et boissons.
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Noma. La guida alla fermentazione
Published by Gruppo Editoriale Giunti, 2019
ISBN 10: 8809879945 ISBN 13: 9788809879942
Seller: Libro Co. Italia Srl, San Casciano Val di Pesa, FI, Italy
Seller rating 3 out of 5 stars
Illustrazioni di Troxler P. Firenze, 2019; ril., pp. 464, ill., cm 20x27. (Cucina). Una guida unica, autorevole sui risultati pià 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 cosà 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 à un mezzo per liberare sapori, ma anche un modo di preparare cibo buono. à 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.
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THE NOMA GUIDE TO FERMENTATION. PHOTOGRAPHS BY EVAN SUNG. ILLUSTRATIONS BY PAULA TROXLER.
Published by New York: Artisan Books, 2018
Seller: Steve Finer - Rare Books, Greenfield, MA, U.S.A.
Association Member: SNEAB
Seller rating 5 out of 5 stars
Signed
Hardcover. Condition: Fine. No Jacket. 4to, original printed boards, printed publisher's wrap-around strip loosely attached to rear cover, as issued, 456pp. SIGNED BY REDZEIP across the title page. First Edition. A Fine copy. Signed by Author(s).
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
Published by Artisan, 2018
ISBN 10: 1579657184 ISBN 13: 9781579657185
Seller: Magers and Quinn Booksellers, Minneapolis, MN, U.S.A.
Seller rating 5 out of 5 stars
Signed
hardcover. Condition: Like New. Illustrated. Condition: Near Fine; Author signature appears on title page. Photos upon request.
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Hardcover. Condition: Near Fine. No Jacket. Sung, Evan & Troxler, Paula (illustrator). 455 pages in near fine condition. Pages are clean and unmarked with black and white illustrations throughout. Orange endpapers. Page edges are lightly darkened. Bound in orange and white hardcovers with black titles. NF/- - Size: 7 1/2 x 10. Book.
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The Noma Guide to Fermentation: Foundations of Flavor (signed)
Published by Artisan, 2018
First Edition Signed
Hardcover. Condition: As New. 1st Edition. Very fine first edition hardcover, SIGNED by Redzepi on the title page. Paper band on back boards. No writing or food stains. Redzepi and chef David Zilber, who runs the restaurant's fermentation lab, share techniques for making Noma's extensive pantry of ferments at home. Reviews on the back cover by David Chang - chef/founder of Momofuku; Alice Waters (Chez Panisse); Harold McGee, etc. 455 pages. M05300. Signed by Author(s).
