Zilber David (72 results)
Language: English
Published by Artisan, 2018
- Hardcover
Seller: Dream Books Co., Denver, CO, U.S.A.Dream Books Co.
Contact seller5-star sellerCondition: Used - Good
US$ 13.49
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Condition: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: Goodwill of Ventura and Santa Barbara Counties, Oxnard, CA, U.S.A.Goodwill of Ventura and Santa Barbara Counties
Contact seller5-star sellerCondition: Used - Good
US$ 9.41
US$ 4.99 shippingShips within U.S.A.Quantity: 1 available
Condition: good. Good: The book has been read but is in good condition. It has very minimal damage to the cover, including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. The binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil und…erlining of text, no highlighting of text, and no writing in the margins. There are no missing pages. See the seller's listing for full details and a description of any imperfections.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
Contact seller5-star sellerCondition: Used - Very good
US$ 15.77
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Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: HPB-Diamond, Dallas, TX, U.S.A.HPB-Diamond
Contact seller5-star sellerCondition: Used - Very good
US$ 19.99
US$ 3.75 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: HPB Inc., Dallas, TX, U.S.A.HPB Inc.
Contact seller5-star sellerCondition: Used - Very good
US$ 19.99
US$ 3.75 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: HPB-Ruby, Dallas, TX, U.S.A.HPB-Ruby
Contact seller5-star sellerCondition: Used - Very good
US$ 19.99
US$ 3.75 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Shockey, Kirsten K.; Shockey, Christopher; Avila, Dina (PHT); Zilber, David (FRW)
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
US$ 22.21
US$ 2.64 shippingShips within U.S.A.Quantity: 4 available
Condition: New.
Language: English
Published by Workman Publishing, 2018
- Hardcover
Seller: World of Books Inc, Montgomery, IL, U.S.A.World of Books Inc
Contact seller2-star sellerCondition: Used - Good
US$ 25.57
Free ShippingShips within U.S.A.Quantity: 1 available
Hardback. Condition: Good. The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and orig…inal recipes for home cooks and professional c.
Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Shockey, Kirsten K.; Shockey, Christopher; Avila, Dina (PHT); Zilber, David (FRW)
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 25.79
US$ 2.64 shippingShips within U.S.A.Quantity: 4 available
Condition: As New. Unread book in perfect condition.
Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
Redzepi, René; Zilber, David; Sung, Evan (PHT); Troxler, Paula (ILT)
Language: English
Published by Artisan, 2018
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 28.96
US$ 2.64 shippingShips within U.S.A.Quantity: 1 available
Condition: As New. Unread book in perfect condition.
Language: English
Published by Hachette Book Group, 2018
- 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.
Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
Redzepi, René; Zilber, David; Sung, Evan (PHT); Troxler, Paula (ILT)
Language: English
Published by Artisan, 2018
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
US$ 29.06
US$ 2.64 shippingShips within U.S.A.Quantity: 1 available
Condition: New.
Language: English
Published by Hachette Book Group, 2018
- Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.INDOO
Contact seller5-star sellerCondition: New
US$ 31.71
Free ShippingShips within U.S.A.Quantity: Over 20 available
Condition: New. Brand New.
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 20.23
US$ 13.53 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Paperback. Condition: Brand New. 176 pages. 0.04x2.76x4.25 inches. In Stock.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: Eve's Book Garden, Albany, CA, U.S.A.Eve's Book Garden
Contact seller4-star sellerCondition: Used - Fine
US$ 30.00
US$ 6.00 shippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Fine. No Jacket. Crisp copy in bright as new covers. With color photos throughout. Mini bump at upper front corner. HEavy book. Benefits the Friends of the Albany, Ca library.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
US$ 39.00
Free ShippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
Language: English
Published by Workman Publishing, New York, 2018
- Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
US$ 40.22
Free ShippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bo…n Appetit, Esquire, Field & Stream, New York Magazines The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and moreAn indispensable manual for home cooks and pro chefs. WiredAt Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Nomas extraordinary flavor profiles. Now Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating Nomas extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. Andperhaps even more importantit shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, its about to be taken to a whole new level. The worlds most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentationthe secret sauce behind every dish at Noma, the worlds leading restaurant, and one o Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Language: English
Published by Artisan, 2018
- Softcover
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
Contact seller5-star sellerCondition: Used - Fine
US$ 39.15
US$ 7.58 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: Fine.
Language: English
Published by Workman Publishing, United States, London, 2018
- Softcover
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
Contact seller5-star sellerCondition: Used - Very good
US$ 39.15
US$ 7.58 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: Very Good. The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and…original recipes for home cooks and professional chefs alike.New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appetit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manual for home cooks and pro chefs." -WiredAt Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Language: English
Published by Workman Publishing, US, 2018
- Hardcover
Seller: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
Contact seller5-star sellerCondition: New
US$ 46.71
Free ShippingShips within U.S.A.Quantity: Over 20 available
Hardback. Condition: New. The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and origina…l recipes for home cooks and professional chefs alike.New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food and Wine, Bon Appétit, Esquire, Field and Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manual for home cooks and pro chefs." -WiredAt Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
More imagesLanguage: English
Published by Artisan, 2018
- Hardcover
Seller: BoundlessBookstore, Wallingford, United KingdomBoundlessBookstore
Contact seller5-star sellerCondition: Used - Good
US$ 39.72
US$ 9.44 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Good. Good condition book without dust jacket. Boards are clean with light wear, slight fading to spine. Book has clean and bright contents.
Language: English
Published by Artisan, 2018
- Hardcover
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
Contact seller5-star sellerCondition: New
US$ 37.52
US$ 12.79 shippingShips from Italy to U.S.A.Quantity: 5 available
Condition: new.
Language: English
Published by Workman Publishing Company, Incorporated, 2018
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 47.47
US$ 3.99 shippingShips within U.S.A.Quantity: 3 available
Condition: New. pp. 440.
Language: English
Published by Workman Publishing, US, 2018
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
US$ 51.83
Free ShippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardback. Condition: New. The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and origina…l recipes for home cooks and professional chefs alike.New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food and Wine, Bon Appétit, Esquire, Field and Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manual for home cooks and pro chefs." -WiredAt Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Shockey, Kirsten K.; Shockey, Christopher; Avila, Dina (PHT); Zilber, David (FRW)
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 34.04
US$ 20.29 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: New.
- Softcover
Seller: marvin granlund, emeryville, CA, U.S.A.marvin granlund
Contact seller5-star sellerAssociation member: IOBA
Softcover. Douglas College (New Westminster B.C.), paperback, Very Good (some bumping), 87 pages, LITERATURE [file poe.] [dd 09/03]; E3239.
Language: English
Published by Workman Publishing Company, Incorporated, 2018
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
US$ 47.64
US$ 8.79 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: New. pp. 440.
Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans
Shockey, Kirsten K.; Shockey, Christopher; Avila, Dina (PHT); Zilber, David (FRW)
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 37.64
US$ 20.29 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: As New. Unread book in perfect condition.
Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
Redzepi, René; Zilber, David; Sung, Evan (PHT); Troxler, Paula (ILT)
Language: English
Published by Artisan, 2018
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 38.35
US$ 20.29 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: New.
Language: English
Published by Artisan Publishers 2018-10-16, 2018
- Hardcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
Contact seller5-star sellerCondition: New
US$ 38.20
US$ 20.96 shippingShips from United Kingdom to U.S.A.Quantity: 20 available
Hardcover. Condition: New.
