Das Noma-Handbuch Fermentation: die Grundlagen des Geschmacks
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Weitere Verfasser: | |
| Format: | Buch |
| Sprache: | German English |
| Veröffentlicht: |
München
Kunstmann
[2019]
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis Inhaltsverzeichnis |
| Beschreibung: | 455 Seiten Illustrationen 26 cm |
| ISBN: | 9783956142932 3956142934 |
Internformat
MARC
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|---|---|---|---|
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| 100 | 1 | |a Redzepi, René |d 1977- |e Verfasser |0 (DE-588)1020216115 |4 aut | |
| 240 | 1 | 0 | |a The Noma guide to fermentation |
| 245 | 1 | 0 | |a Das Noma-Handbuch Fermentation |b die Grundlagen des Geschmacks |c René Redzepi & David Zilber ; Fotos von Evan Sung |
| 264 | 1 | |a München |b Kunstmann |c [2019] | |
| 264 | 4 | |c © 2019 | |
| 300 | |a 455 Seiten |b Illustrationen |c 26 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 336 | |b sti |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 0 | 7 | |a Fermentiertes Lebensmittel |0 (DE-588)7843034-3 |2 gnd |9 rswk-swf |
| 653 | |a David Chaim Jacob Zilber | ||
| 653 | |a René Redzepi | ||
| 653 | |a Fermentation | ||
| 653 | |a Anleitung | ||
| 653 | |a Restaurant | ||
| 653 | |a Kombucha | ||
| 653 | |a Miso | ||
| 653 | |a Handbuch | ||
| 653 | |a Haltbarkeit | ||
| 653 | |a Einlegen | ||
| 653 | |a Shoyu | ||
| 653 | |a Koji | ||
| 653 | |a Lebensmittel | ||
| 653 | |a Technik | ||
| 653 | |a Gesundheit | ||
| 655 | 7 | |0 (DE-588)4142527-3 |a Anleitung |2 gnd-content | |
| 689 | 0 | 0 | |a Fermentiertes Lebensmittel |0 (DE-588)7843034-3 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Zilber, David |d 1985- |e Verfasser |0 (DE-588)1183026412 |4 aut | |
| 700 | 1 | |a Sung, Evan |4 pht | |
| 710 | 2 | |a Verlag Antje Kunstmann |0 (DE-588)1024481190 |4 pbl | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-030929417 | ||
Datensatz im Suchindex
| _version_ | 1804179515732131840 |
|---|---|
| adam_text | Einführung 9 Über dieses Buch 19 Grundlagen 25 Milchsauer eingelegte Früchte und Gemüse Kombucha ,09 ESSig 157 KO j І 211 MÍSO 269 Shoyu Garum 36i Schwarze Früchte und Gemüse 329 403 Ausstattung 442 Bezugsquellen 448 Danksagung 449 Register 450
|
| any_adam_object | 1 |
| author | Redzepi, René 1977- Zilber, David 1985- |
| author2 | Sung, Evan |
| author2_role | pht |
| author2_variant | e s es |
| author_GND | (DE-588)1020216115 (DE-588)1183026412 |
| author_facet | Redzepi, René 1977- Zilber, David 1985- Sung, Evan |
| author_role | aut aut |
| author_sort | Redzepi, René 1977- |
| author_variant | r r rr d z dz |
| building | Verbundindex |
| bvnumber | BV045545360 |
| ctrlnum | (OCoLC)1096344960 (DE-599)DNB1170706177 |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| indexdate | 2024-07-10T08:21:06Z |
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| language | German English |
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| physical | 455 Seiten Illustrationen 26 cm |
| publishDate | 2019 |
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| spelling | Redzepi, René 1977- Verfasser (DE-588)1020216115 aut The Noma guide to fermentation Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks René Redzepi & David Zilber ; Fotos von Evan Sung München Kunstmann [2019] © 2019 455 Seiten Illustrationen 26 cm txt rdacontent sti rdacontent n rdamedia nc rdacarrier Fermentiertes Lebensmittel (DE-588)7843034-3 gnd rswk-swf David Chaim Jacob Zilber René Redzepi Fermentation Anleitung Restaurant Kombucha Miso Handbuch Haltbarkeit Einlegen Shoyu Koji Lebensmittel Technik Gesundheit (DE-588)4142527-3 Anleitung gnd-content Fermentiertes Lebensmittel (DE-588)7843034-3 s DE-604 Zilber, David 1985- Verfasser (DE-588)1183026412 aut Sung, Evan pht Verlag Antje Kunstmann (DE-588)1024481190 pbl X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=d23cc55f863b46849e1a8a6ffefefbd4&prov=M&dok_var=1&dok_ext=htm Inhaltstext B:DE-101 application/pdf http://d-nb.info/1170706177/04 Inhaltsverzeichnis Digitalisierung Hofbibliothek Aschaffenburg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030929417&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Redzepi, René 1977- Zilber, David 1985- Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks Fermentiertes Lebensmittel (DE-588)7843034-3 gnd |
| subject_GND | (DE-588)7843034-3 (DE-588)4142527-3 |
| title | Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks |
| title_alt | The Noma guide to fermentation |
| title_auth | Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks |
| title_exact_search | Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks |
| title_full | Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks René Redzepi & David Zilber ; Fotos von Evan Sung |
| title_fullStr | Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks René Redzepi & David Zilber ; Fotos von Evan Sung |
| title_full_unstemmed | Das Noma-Handbuch Fermentation die Grundlagen des Geschmacks René Redzepi & David Zilber ; Fotos von Evan Sung |
| title_short | Das Noma-Handbuch Fermentation |
| title_sort | das noma handbuch fermentation die grundlagen des geschmacks |
| title_sub | die Grundlagen des Geschmacks |
| topic | Fermentiertes Lebensmittel (DE-588)7843034-3 gnd |
| topic_facet | Fermentiertes Lebensmittel Anleitung |
| url | http://deposit.dnb.de/cgi-bin/dokserv?id=d23cc55f863b46849e1a8a6ffefefbd4&prov=M&dok_var=1&dok_ext=htm http://d-nb.info/1170706177/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030929417&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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