The Noma guide to fermentation

by Redzepi, René

Type Book

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Title Statements

Full title :The Noma guide to fermentation / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.

Summary

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 René 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.

Edition Statements

Publication Date:©2018

Publication Statements

Publisher(s):Artisan
Place of Publication:New York
Language:eng
Publication Date:©2018

Notes

Includes index.

The Physical Object

Description:1 online resource (455 pages) : : illustrations (chiefly color)

Edition Identifiers

ISBN:157965889X, 9781579658892
oclc:on1057695497
LC Classification:TP371.44
Dewey Decimal:664/.024

Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.

Subjects

Aliments fermentés Cookbook Cookbooks Cooking (Fermented foods) Cuisine (aliments fermentés) Fermentation -- Biotechnologie Fermentation -- Biotechnology Fermented foods Flavor Livres de cuisine Noma (Restaurant : Copenhagen, Denmark) Saveur TECHNOLOGY & ENGINEERING -- Food Science