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The Noma Guide to Fermentation (Foundations of Flavor) (Hardback)
  • The Noma Guide to Fermentation (Foundations of Flavor) (Hardback)
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The Noma Guide to Fermentation (Foundations of Flavor) (Hardback)

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£30.00
Hardback 440 Pages / Published: 16/10/2018
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Waterstones Says

From koji and kombuchas to vinegars and fermented vegetables, this is the ultimate step-by-step guide to experimental flavour from the team behind one of the world’s best restaurants.

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 flavour 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 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, it's about to be taken to a whole new level.

Publisher: Artisan
ISBN: 9781579657185
Number of pages: 440
Dimensions: 254 x 191 mm


MEDIA REVIEWS
'A significant [marker of] culinary culture... A fresh set of transformative cooking fundamentals... [that] make ferments something cooks reach for as readily as salt.' The New York Times

'[Reveals] the foodie secret of the world's top chef... Promises to be the canonical western work on microbial terroir.' - The Times 




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