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The Noma Guide to Fermentation

Author: Rene Redzepi and David Zilber

At Noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles.

ISBN: 9781579657185

Out of Stock

Format: Hardback
Specs: 254 x 191 mm, 440 pages
Publisher: Artisan

$89.99

Description

Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavour: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavour: The Noma Guide to Fermentation, it's about to be taken to a whole new level.
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