Rene Redzepi
Autore di The Noma Guide to Fermentation (Foundations of Flavor)
Sull'Autore
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)
Fonte dell'immagine: René Redzepi
Opere di Rene Redzepi
Downtime: Deliciousness at Home 1 copia
Noma: a work in progress 1 copia
Opere correlate
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) (2018) — Collaboratore; Prefazione — 66 copie
Etichette
Informazioni generali
- Nome canonico
- Redzepi, René
- Data di nascita
- 1977-12-16
- Sesso
- male
- Nazionalità
- Denmark
- Attività lavorative
- chef
Utenti
Recensioni
Premi e riconoscimenti
Potrebbero anche piacerti
Autori correlati
Statistiche
- Opere
- 10
- Opere correlate
- 4
- Utenti
- 645
- Popolarità
- #39,135
- Voto
- 4.4
- Recensioni
- 6
- ISBN
- 24
- Lingue
- 7
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.… (altro)