Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht

4.56 ( 1,575 Ratings by Goodreads)
Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht

Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht

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4.56 (1,575 Ratings by Goodreads)
hardback | German
Published: 20 March, 2019
Standard worldwide delivery by Mon, August 3 - Thu, August 6
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$55.12
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More Details

Type Book
ISBN13 9783956142932
ISBN10 3956142934
Item Weight 1318 g
Product Dimensions 43 x 259 x 195 mm
Publisher / Reseller Kunstmann Antje GmbH
Format hardback
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