The Noma Guide to Fermentation

The Noma Guide to Fermentation

Foundations of Flavor

Book - 2018
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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.
Publisher: New York : Artisan, a division of Workman Publishing Co., Inc., [2018]
Copyright Date: ©2018
ISBN: 9781579657185
1579657184
Branch Call Number: TP371.44 .R43 2018
Characteristics: 455 pages : illustrations (chiefly color) ; 26 cm

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Hillsboro_ChrisK Nov 07, 2018

I first heard of René Redzepi when he appeared in the fantastic Netflix travel/food/philosophy show “Ugly Delicious.” Host David Chang visited Copenhagen to confer with Redzepi at his Michelin-starred restaurant Noma. The Noma Guide to Fermentation is an absolutely gorgeous book that is an outstanding introduction fermenting food and drink. I make my own kombucha and found that the information in that chapter deepened my understanding of that interesting and slightly creepy jar on my counter. While this makes an excellent beginner guide to fermenting, I still learned quite a bit about something I thought I understood.

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