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The Noma Guide to Fermentation: Foundations of Flavor by René Redzepi and David Zilber

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Reviews about this book

  • Food52

    ...455 pages full of step-by-step photos for recipes that take days, weeks, and months to reach completion. It’s inspiring, but a weekday or even weekend cookbook this is not.

    Full review
  • The Kitchn

    Chefs René Redzepi and David Zilber, of the legendary restaurant Noma, will walk you step by step through their recipes for kimchi and kombucha (and more).

    Full review
  • ISBN 10 1579657184
  • ISBN 13 9781579657185
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

At Noma, every dish includes some form of fermentation, whether it’s a bright and refreshing vinegar, a deeply savory miso, an electrifying drop of garum, or a tart bite of pickled vegetable. In the first of a new series of books that will share the philosophies and techniques behind the restaurant four times recognized as the world’s best, René Redzepi, founder and head chef, and David Zilber, director of Noma’s fermentation lab, will show readers how to build their own pantry of ferments, including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-fermented vegetables, and black fruits. Foundations of Flavour: The Noma Guide to Fermentation includes approachable instructions and supporting photographs that will demonstrate the steps to re-create each of Noma’s innovative flavors at home, as well as thoughtful suggestions for how cooks can use these new ingredients that will elevate their everyday cooking to a whole new level.


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