Showing results for "Nemo Nemo French"

Non-Cheese Veg a journey into the most fascinating frontier of plant-based cuisine: fermentation and natural aging. In this volume, Nemo explores the art of transforming oilseeds, legumes, and ferments into complex preparations, rich in aromas, textures, and flavors that do not imitate anything, but create a new, authentic, and sustainable gastronomic language.The book is the result of years of experimentation and research, showing how cuisine can evolve without sacrificing taste an...

Vegan Desserts and Large Leavened Product is a journey into the most poetic and profound part of plant-based cuisine: pastries that combine memory, technique, and lightness. In this volume, Nemo continues the philosophy of Terra Vegan with a simple and rigorous approach, demonstrating that sweetness is not a privilege, but a daily choice of respett and creativity.The book brings together authentic recipes, tried and tested and achievable at home, dedicated to those who love...

Non-Cheese Veg a journey into the most fascinating frontier of plant-based cuisine: fermentation and natural ageing. In this volume, Nemo explores the art of transforming oilseeds, legumes and ferments into complex preparations, rich in aromas, textures and flavours that do not imitate anything, but create a new, authentic and sustainable gastronomic language.The book is the result of years of experimentation and research, demonstrating how cuisine can evolve without sacrif...

Neither Meat nor Fish is the vegan self-production manual that revolutionizes Italian cuisine. It is not a recipe book like any other, but a true laboratory of culinary freedom. Nemo, author of the Terra Vegan series, proposes a completely new approach to vegetable cuisine: no tofu, no seitan, no industrial products, but original BASES, created from scratch to replace meat and fish in a natural, ethical, and tasty way.The title is not a negation, but a promise: the...

Sauces, Gravies, and Condiments is a journey into the deepest soul of vegetable cuisine: the one that transforms a few ingredients into harmony. Sauces are not a detail, but the language of taste, the meeting point between technique, memory, and creativity. In this volume, Nemo accompanies the reader through dozens of preparations that restore life and value to one of the oldest gestures in cooking: seasoning. Each sauce, each gravy, each cream is born as an act of balance between...

Discovering that tradition can evolve is at the heart of Non Veg Salumi, the third volume in the Terra Vegan series by Nemo.A book that reinterprets the most iconic Italian flavours – hams, salamis, pancetta, mortadella, bresaola and speck – through a completely plant-based, natural and sustainable language.In these pages, Nemo guides the reader step by step through the art of self-production, offering detailed recipes, accessible te...

Discovering that tradition can evolve is at the heart of Non-Cold Cuts Veg, the third volume in the Terra Vegan series by Nemo.A book that reinterprets the most iconic Italian flavours – hams, salamis, pancetta, mortadella, bresaola and speck – through a completely plant-based, natural and sustainable language.In these pages, Nemo guides the reader step by step through the art of self-production, offering detailed recipes, accessible techniqu...

Sauces, Gravies and Condiments is a journey into the deepest soul of vegetable cuisine: the one that transforms a few ingredients into harmony. Sauces are not a detail, but the language of taste, the meeting point between technique, memory and creativity. In this volume, Nemo accompanies the reader through dozens of preparations that restore life and value to one of the oldest gestures in cooking: seasoning. Every sauce, every gravy, every cream is born as an act of balance betwee...

Bread, Pizza, and Savory Bases is a journey into the heart of essential cuisine: that which comes from flour, water, air, and time. In this volume, Nemo restores the most authentic dignity to the act of kneading dough—not as an archaic ritual, but as an act of freedom and awareness.In this vision, bread is not a product to be replicated but a living organism: a natural transformation in which the material speaks and the hand responds. Each dough is a story of balance betwee...

Fermented Foods and Beverages is a journey into the heart of living cuisine, where time becomes an ingredient and matter is transformed into something new, profound, and surprising. In this volume, Nemo accompanies the reader on a discovery of the natural processes that make food more digestible, aromatic, and nutritious, restoring dignity and simplicity to the ancient art of fermentation.The book clearly introduces the principles of natural fermentation and the philosophy ...

Né Carne né Pesce (Neither Meat nor Fish) is the vegan self-production manual that revolutionises Italian cuisine. It is not a recipe book like any other, but a true laboratory of culinary freedom. Nemo, author of the Terra Vegan series, proposes a completely new approach to vegetable cuisine: no tofu, no seitan, no industrial products, but original BASES, created from scratch to replace meat and fish in a natural, ethical and tasty way.The title is not a negation,...

Bread, Pizza and Savoury Bases is a journey into the heart of essential cuisine: that which comes from flour, water, air and time. In this volume, Nemo restores the most authentic dignity to the act of kneading dough – not as an archaic ritual, but as an act of freedom and awareness.In this vision, bread is not a product to be replicated but a living organism: a natural transformation in which the material speaks and the hand responds. Each dough is a story of balance betwe...