The Noma guide to fermentation

Author

• Redzepi, Rene

Additional Author(s)

• Zilber, David

Publisher

New York: Artisan, 2018

Language

English

ISBN

9781579657185

Series

Subject(s)

• FERMENTATION--BIOTECHNOLOGY FLAVOR
• FERMENTED FOODS
• NOMA (RESTAURANT: COPENHAGEN, DENMARK)

Notes

. . Index: p.450-455

Abstract

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 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.

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.

Physical Dimension

Number of Page(s)

455 p.

Dimension

26 cm.

Other Desc.

ill.

Summary / Review / Table of Content

No summary / review / table of content available!

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00385/21	664.024 Red N	Library - 7th Floor	Available