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Dead & Fermented
The book features photos by acclaimed Danish-Hong Kong photographer Steven Achiam. He was granted full access to all the restaurants and have captured a rare glimpse of daily life in professional Asian kitchens. The inspiration for the book was the original photo crime investigation photographed by Japanese photographer Watabe Yukichi in 1958. “Fermentation as it being kimchi or fish sauce holds so many flavours and brings out the others, as a catalyst. The book brings recipe to do it yourself soy sauce, how to make real oyster sauce and fermented prawn crackers.”
373,80 kr.
På lager: På lager
Forfatter: Henrik Yde & Steven Achiam
Varenummer: 9788799483914
Sidetal: 292
Sprog: eng
Format: Hardback
Kategorier: Bøger, Mad og livsstil
The book features photos by acclaimed Danish-Hong Kong photographer Steven Achiam. He was granted full access to all the restaurants and have captured a rare glimpse of daily life in professional Asian kitchens. The inspiration for the book was the original photo crime investigation photographed by Japanese photographer Watabe Yukichi in 1958. “Fermentation as it being kimchi or fish sauce holds so many flavours and brings out the others, as a catalyst. The book brings recipe to do it yourself soy sauce, how to make real oyster sauce and fermented prawn crackers.”
| Vægt | 1998 g |
|---|---|
| Størrelse | 50 × 219 × 330 mm |
| Forlag | Henrik Yde |
| Udgivelsesdato | |
| Originaltitel | |
| Serie | The Cookbook Noir |
| Forfatter |
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Dead & Fermented
Forfatter: Henrik Yde & Steven Achiam
SKU: 9788799483914
373,80 kr.
Leveringstid: 3-5 Hverdage
Kategorier: Bøger, Mad og livsstil
Format: Hardback
Sprog: eng
Sidetal: 292
The book features photos by acclaimed Danish-Hong Kong photographer Steven Achiam. He was granted full access to all the restaurants and have captured a rare glimpse of daily life in professional Asian kitchens. The inspiration for the book was the original photo crime investigation photographed by Japanese photographer Watabe Yukichi in 1958. “Fermentation as it being kimchi or fish sauce holds so many flavours and brings out the others, as a catalyst. The book brings recipe to do it yourself soy sauce, how to make real oyster sauce and fermented prawn crackers.”
| Vægt | 1998 g |
|---|---|
| Størrelse | 50 × 219 × 330 mm |
| Forlag | Henrik Yde |
| Udgivelsesdato | |
| Originaltitel | |
| Serie | The Cookbook Noir |
| Forfatter |
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