René Redzepi,David Zilber

The Noma Guide to Fermentation (Foundations of Flavor)

Notify me when the book’s added
To read this book, upload an EPUB or FB2 file to Bookmate. How do I upload a book?
This book is currently unavailable
849 printed pages
Have you already read it? How did you like it?
👍👎

Impressions

  • Дмитрий Овчаренкоshared an impression3 years ago
    👍Worth reading

    Топ

  • Sanzhar Surshanovshared an impression6 years ago
    👍Worth reading
    🎯Worthwhile

Quotes

  • Gewhas quoted3 years ago
    When in doubt, throw it out
  • Таня Ерошкинаhas quoted5 years ago
    They are also halo-tolerant (salt-tolerant) and anaerobic, meaning they thrive in the absence of oxygen.
  • Таня Ерошкинаhas quoted5 years ago
    They can tolerate the acidic environments they create, and require oxygen to create acetic acid, thus classifying them as aerobic bacteria.

On the bookshelves

fb2epub
Drag & drop your files (not more than 5 at once)