Foundations of Flavor: The Noma Guide to Fermentation
New York Times Bestseller
A New York Times Best Cookbook of Fall 2018
"An indispensable manual for home cooks and pro chefs." --Wired
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 savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles.
Now Ren 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
A New York Times Best Cookbook of Fall 2018
"An indispensable manual for home cooks and pro chefs." --Wired
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 savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles.
Now Ren 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Format:Hardcover
Language:English
ISBN:1579657184
ISBN13:9781579657185
Release Date:October 2018
Publisher:Artisan Publishers
Length:456 Pages
Weight:2.56 lbs.
Dimensions:1.6" x 7.8" x 10.1"
Customer Reviews
1 rating
This is an amazing book!
Published by Sweet T , 2 years ago
Unfortunately, people writing bad reviews when a book gets lost in shipping really makes the author's look bad. The only bad review on this book is not a review of the book but of a bad shipping experience.
This book is not only well written, it's beautiful, it's easy to read with low vision, it lays flat for easy reading by the hand disabled, the pages are very thick and sturdy. Very, very much worth the money. This is the kind of book that will get passed down.
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