Rene Redzepi
Autor von The Noma Guide to Fermentation (Foundations of Flavor)
Über den 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)
Bildnachweis: René Redzepi
Werke von Rene Redzepi
Downtime: Deliciousness at Home 1 Exemplar
Noma: a work in progress 1 Exemplar
Zugehörige Werke
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) (2018) — Mitwirkender; Vorwort — 68 Exemplare
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- Gebräuchlichste Namensform
- Redzepi, René
- Geburtstag
- 1977-12-16
- Geschlecht
- male
- Nationalität
- Denmark
- Berufe
- chef
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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.… (mehr)