The Noma Guide to Fermentation (Foundations of Flavor) by David Zilber, Rene Redzepi (Hardcover, 2018)
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About this product
Product Information
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appetit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more 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 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 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.Product Identifiers
PublisherArtisan
ISBN-139781579657185
eBay Product ID (ePID)6046596721
Product Key Features
Book TitleThe Noma Guide to Fermentation (Foundations of Flavor)
AuthorDavid Zilber, Rene Redzepi
FormatHardcover
LanguageEnglish
TopicCooking by Ingredient
Publication Year2018
GenreCookbooks
Number of Pages440 Pages
Dimensions
Item Height254mm
Item Width191mm
Additional Product Features
Title_AuthorDavid Zilber, Rene Redzepi
Country/Region of ManufactureUnited States
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Ratings and reviews
Most relevant reviews
- 03 Feb, 2021
Valuable book
Amazing valuable book written simply and scientificly correct and great presented! It is real treasure that took the efforts of many people to create it! Love it!Verified purchase: YesCondition: New
- 02 Jan, 2019
Amazing content-a must have for serious foodies.
Bought this for my chef son at his request.Looking through it before wrapping it was a revelation- could this be the way forward to healthier bodies and fantastically tickled taste buds?Verified purchase: YesCondition: New
- 06 Dec, 2018
Good, but technical
Very good so far, less a receipe book, more of a technical book on how fermentation is done. Makes for interesting reading and we are looking forward to trying out some of the suggestions.Verified purchase: YesCondition: New
- 13 Dec, 2018
Good guide to start fermentation journey
A great guide to create natural food from an increasigly popular method. Very informativeVerified purchase: YesCondition: New
- 20 Dec, 2018
great value
Was bought for an Xmas gift,, was almost half price of the high street price.Verified purchase: YesCondition: New
- 12 Jun, 2019
Great book
Loved this book. Simple to use instructions and great pictures of all the fermentation processes you may want to do...!Verified purchase: YesCondition: New
- 23 Dec, 2020
Perfect!
Awesome book!Verified purchase: YesCondition: New
- 16 Dec, 2018
Good info
Does what it says in TitleVerified purchase: YesCondition: New
- 06 Feb, 2019
Not easy to follow
The instructions need to be more user friendlyVerified purchase: YesCondition: New
- 12 Dec, 2019
Strongly recommend
Verified purchase: YesCondition: New
