the noma guide to fermentation

foundations of flavor

by rené redzepi and david zilber

 

At noma - four times named the worlds best restaurant - every dish includes some form of fermentation, whether its 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 nomas extraordinary flavour profiles.

 

Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating nomas 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: the Noma Guide to Fermentation, its about to be taken to a whole new level.

the noma guide to fermentation

€ 39,95Prijs
excl. BTW
  • If you are not satisfied with your purchase, you can return the article within 14 days. Make sure that the article is returned undamaged and you include your order number. Please notice that we will refund the returned product but we will not pay the shipping costs for the returns.

  • we are an offline store, please visite our bookstore at bilderdijkstraat 38 in amsterdam.