Das Noma-Handbuch Fermentation: die Grundlagen des Geschmacks
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Weitere Verfasser: | |
| Format: | Buch |
| Sprache: | German English |
| Veröffentlicht: |
München
Kunstmann
2020
|
| Ausgabe: | 3. Auflage |
| Schlagworte: | |
| Beschreibung: | 455 Seiten Illustrationen |
| ISBN: | 9783956142932 |
Internformat
MARC
| LEADER | 00000nam a22000008c 4500 | ||
|---|---|---|---|
| 001 | BV047001047 | ||
| 003 | DE-604 | ||
| 005 | 20201119 | ||
| 007 | t | ||
| 008 | 201117s2020 gw a||| |||| 00||| ger d | ||
| 020 | |a 9783956142932 |c Festeinband : EUR 40.00 (DE), EUR 41.20 (AT) |9 978-3-95614-293-2 | ||
| 035 | |a (OCoLC)1224008743 | ||
| 035 | |a (DE-599)BVBBV047001047 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 1 | |a ger |h eng | |
| 044 | |a gw |c XA-DE-BY | ||
| 049 | |a DE-20 | ||
| 084 | |a LC 17000 |0 (DE-625)90626:772 |2 rvk | ||
| 084 | |a 640 |2 sdnb | ||
| 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 |
| 250 | |a 3. Auflage | ||
| 264 | 1 | |a München |b Kunstmann |c 2020 | |
| 264 | 4 | |c © 2018 | |
| 300 | |a 455 Seiten |b Illustrationen | ||
| 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 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-032408673 | ||
Datensatz im Suchindex
| _version_ | 1804181949819912192 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| 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 | BV047001047 |
| classification_rvk | LC 17000 |
| ctrlnum | (OCoLC)1224008743 (DE-599)BVBBV047001047 |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | 3. Auflage |
| format | Book |
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| illustrated | Illustrated |
| index_date | 2024-07-03T15:56:55Z |
| indexdate | 2024-07-10T08:59:47Z |
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| isbn | 9783956142932 |
| language | German English |
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| physical | 455 Seiten Illustrationen |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Kunstmann |
| record_format | marc |
| 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 3. Auflage München Kunstmann 2020 © 2018 455 Seiten Illustrationen 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 |
| 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_exact_search_txtP | 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 |
| work_keys_str_mv | AT redzepirene thenomaguidetofermentation AT zilberdavid thenomaguidetofermentation AT sungevan thenomaguidetofermentation AT verlagantjekunstmann thenomaguidetofermentation AT redzepirene dasnomahandbuchfermentationdiegrundlagendesgeschmacks AT zilberdavid dasnomahandbuchfermentationdiegrundlagendesgeschmacks AT sungevan dasnomahandbuchfermentationdiegrundlagendesgeschmacks AT verlagantjekunstmann dasnomahandbuchfermentationdiegrundlagendesgeschmacks |