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Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht
Author(s): RenAtildecopy Redzepi, David Zilber
Publish Date: 2019 Publisher: Kunstmann Antje GmbH Format: Hardcover ISBN 10: 3956142934
ISBN 13: 9783956142932
Publish Date: 2019 Publisher: Kunstmann Antje GmbH Format: Hardcover ISBN 10: 3956142934
ISBN 13: 9783956142932
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AbeBooks New  | $54.94 Standard Shipping: $2.64 $57.58  |
AbeBooks Used | $57.92 Standard Shipping: $2.64 $60.56 |