|
 |
 |
|
NOMA餐廳發酵實驗：米麴、康普茶、醬油、味噌、醋、古魚醬、乳酸菌及黑化蔬果
The Noma Guide to Fermentation: Including koji kombuchas shoyus misos vinegars garums lactoferments and black fruits and vegetables Foundations of Flavor
|
|
|
 |
|
|
|
|
內容簡介：
NOMA餐廳發酵實驗：米麴、康普茶、醬油、味噌、醋、古魚醬、乳酸菌及黑化蔬果
發酵的力量，不是用來提供某種特定口味，而是用來改良所有風味
NOMA餐廳是餐飲圈無人不知的 |
|
|
|
|
|
 |
|
|
| |
|
|
|
