Kod: 25071351
The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japan ... więcej
30.12 €
Zwykle: 35.77 €
Oszczędzasz 5.64 €
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The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine
30.12 €
Osobní odběr Bratislava a 2642 dalších
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