Noma Test Kitchen (22 results)
Language: English
Published by Hachette Book Group, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.INDOO
Contact seller5-star sellerCondition: Used - As new
US$ 31.61
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Condition: As New. Unread copy in mint condition.
Language: English
Published by Hachette Book Group, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.INDOO
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US$ 31.71
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Condition: New. Brand New.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 30.18
US$ 2.64 shippingShips within U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
US$ 38.00
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Condition: New.
Language: English
Published by Artisan Publishers April 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: A Cappella Books, Inc., Atlanta, GA, U.S.A.A Cappella Books, Inc.
Contact seller5-star sellerCondition: New
US$ 45.00
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Hardcover. Condition: New.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 48.04
US$ 3.99 shippingShips within U.S.A.Quantity: 3 available
Condition: New.
Language: English
Published by Artisan Publishers, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Strand Book Store, ABAA, New York, NY, U.S.A.Strand Book Store, ABAA
Contact seller4-star sellerCondition: New
US$ 45.00
US$ 8.98 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: New.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 36.69
US$ 20.08 shippingShips from United Kingdom to U.S.A.Quantity: 12 available
Condition: As New. Unread book in perfect condition.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 36.69
US$ 20.08 shippingShips from United Kingdom to U.S.A.Quantity: 12 available
Condition: New.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
US$ 47.64
US$ 8.70 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: New.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 49.47
US$ 20.08 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardcover. Condition: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Language: English
Published by Workman Publishing Apr 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
Contact seller5-star sellerCondition: New
US$ 52.28
US$ 26.23 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.
Language: English
Published by Workman Publishing Apr 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermanyRheinberg-Buch Andreas Meier eK
Contact seller5-star sellerCondition: New
US$ 52.28
US$ 26.23 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Russell Books, Victoria, BC, CanadaRussell Books
Contact seller5-star sellerCondition: New
US$ 57.00
US$ 19.99 shippingShips from Canada to U.S.A.Quantity: 17 available
hardcover. Condition: New. Special order item direct from the distributor.
Language: English
Published by Workman Publishing Apr 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Wegmann1855, Zwiesel, GermanyWegmann1855
Contact seller5-star sellerCondition: New
US$ 52.28
US$ 29.59 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
US$ 72.13
US$ 11.35 shippingShips from Germany to U.S.A.Quantity: 3 available
Condition: New.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 63.58
US$ 20.08 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardcover. Condition: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Language: English
Published by Artisan, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 63.58
US$ 20.08 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardcover. Condition: Brand New. 512 pages. 10.00x7.50x10.30 inches. In Stock.
Language: English
Published by Hachette Book Group US, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
US$ 40.69
US$ 55.87 shippingShips from Germany to U.S.A.Quantity: Over 20 available
Condition: New.
Language: English
Published by Workman Publishing Apr 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
Contact seller5-star sellerCondition: New
US$ 52.28
US$ 68.42 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.Petersen Buchimport GmbH, Weidestraße 122 a, 22083 Hamburg 504 pp. Englisch.
Language: English
Published by Workman Publishing Apr 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 52.28
US$ 75.68 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware - Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now…make and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
Language: English
Published by Workman Publishing Apr 2026, 2026
Series: Foundations of Flavor, Book 2 of 2. Book 2 of 2 - Foundations of Flavor
- Hardcover
Seller: Books-by-Floh, Paderborn, GermanyBooks-by-Floh
Contact seller4-star sellerCondition: New
US$ 52.28
US$ 119.74 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware -Finally, the secret sauce of Noma is revealedthe long-anticipated follow-up to the bestsellingThe Noma Guide to Fermentationoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now m…ake and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Nomaincluding roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blancare shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readerswhether professionals or avid home cookswill find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. 504 pp. Englisch.
