🍌 Februárová knižná akcia

Rene Redzepi

Našli sme 7 titulov

The Noma Guide to Fermentation

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 drop of garum, or the sweet intensity of black garlic. Fermentation is one of Zobraziť viac

🍌 Dodanie môže trvať viac ako tri týždne
36,95€
33,26€

Noma 2.0

There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining... Zobraziť viac

🍌 Dodanie môže trvať viac ako tri týždne
76,95€
69,26€

A Work in Progress

René Redzepi, Phaidon (2019)
A Journal

The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, NomaA Journal is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over ... Zobraziť viac

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24,95€
22,46€

You and I Eat the Same

Chris Ying, René Redzepi, Workman (2018)
On the Countless Ways Food and Cooking Connect Us to One Another

Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across ... Zobraziť viac

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18,95€
17,06€

Noma

Rene Redzepi, Phaidon (2010)
Phaidon Press: Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was...

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2009 and received the unique ... Zobraziť viac

🌴 Máme na sklade, posielame ihneď.
55,95€
50,36€

A Work in Progress

A Work in Progress

René Redzepi, Phaidon (2014)
Phaidon Press: A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant....

How do you achieve greater creativity at the world’s best restaurant? René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress ... Zobraziť viac

🍎 Vypredané
54,99€

Tacopedia

Tacopedia

Deborah Holtz (Author), Juan Carlos Mena, René Redzepi, Phaidon (2015)
Everything you need to know about the taco. Includes 100 authentic recipes adapted from the Mexican best-seller from...

Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, ... Zobraziť viac

🍎 Vypredané
32,00€