Rene Redzepi
Autor(a) de The Noma Guide to Fermentation (Foundations of Flavor)
About the Author
René Redzepi is the chef and co-owner of the award-winning Copenhagen restaurant, Noma. He is also an author. His work includes Noma: Time and Place in Nordic Cuisine, A Work in Progress, and The Noma Guide to Fermentation (co-authred with David Zilber). (Bowker Author Biography)
Image credit: René Redzepi
Obras por Rene Redzepi
Downtime: Deliciousness at Home 1 exemplar
Noma: a work in progress 1 exemplar
Associated Works
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) (2018) — Contribuidor; Prefácio — 68 exemplares
Etiquetado
Conhecimento Comum
- Nome canónico
- Redzepi, René
- Data de nascimento
- 1977-12-16
- Sexo
- male
- Nacionalidade
- Denmark
- Ocupações
- chef
Membros
Críticas
Listas
Prémios
You May Also Like
Associated Authors
Estatísticas
- Obras
- 10
- Also by
- 4
- Membros
- 650
- Popularidade
- #38,841
- Avaliação
- 4.4
- Críticas
- 6
- ISBN
- 25
- Línguas
- 8
One recipe in particular made me long for my daddy to be alive so I could make it for him, although I will not be making it for myself anytime soon. When I was young, dad always called soy sauce "grasshopper juice" I think because grasshoppers insides have that color when smashed, maybe. Anyway, here in this book is a recipe for Grasshopper garum! The equivalent of grasshopper juice for sure. If there is ever a plague of grasshoppers (and this year why not?), I might try this, but I'm not going to buy bugs to make a sauce out of.… (mais)