New products
Showing 1 - 6 of 6 items
-
SUCRE, L'ART ET LA MATIÈRE. Stéphane Glacier
This book on working with sugar is a must-have for those who want to discover, learn and master this art.
59,00 €In Stock -
-
-
-
-
La Guía de fermentación de Noma
Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor)At Noma, all dishes include some fermented element, be it an acidic touch of vinegar, a tasty miso or an impressive gooseberry subjected to lactic acid fermentation.
Out of stock
Showing 1 - 6 of 6 items
