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an expert in food physics who also enjoys working on the physics of fermentation
always on the lookout for new culinary eye-openers
MISO enriches the kitchen
Even a small amount produces a rounded
MISO broth
Miso Kochbuch, Kochen mit MISO, Warenkunde und Rezepte, 216 Seiten bundle an expert in food physicsIn this essential work, food and travel blogger Claudia Zaltenbach explores the topic of MISO in all its variations. She reports in detail about its production, use, history and especially its use in the kitchen. She also visited numerous MISO producers in Japan and us in the Black Forest. Her love of traveling and cooking is evident on every page. She runs the blog Dinner at Eight. With a foreword by Professor Thomas Vilgris, an expert in food
US$ 24.99
US$ 39.95
US$ 39.95