Rene Redzepi
Autor de The Noma Guide to Fermentation (Foundations of Flavor)
Sobre El Autor
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)
Créditos de la imagen: René Redzepi
Obras de Rene Redzepi
Downtime: Deliciousness at Home 1 copia
Noma: a work in progress 1 copia
Obras relacionadas
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) (2018) — Contribuidor; Prólogo — 68 copias
Etiquetado
Conocimiento común
- Nombre canónico
- Redzepi, René
- Fecha de nacimiento
- 1977-12-16
- Género
- male
- Nacionalidad
- Denmark
- Ocupaciones
- chef
Miembros
Reseñas
Listas
Premios
También Puede Gustarte
Autores relacionados
Estadísticas
- Obras
- 11
- También por
- 4
- Miembros
- 653
- Popularidad
- #38,652
- Valoración
- 4.4
- Reseñas
- 6
- ISBNs
- 25
- Idiomas
- 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.… (más)