The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetablesNew 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 Appétit, 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 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. |
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos ... René Redzepi,David Zilber No preview available - 2018 |
Common terms and phrases
airtight alcohol amazake apple Aspergillus Aspergillus oryzae backslop bacteria balsamic batch Beef Garum black garlic blackening blend blender bowl brine butter caramel cheesecloth chicken Citric container cooked cooker cool cover day 1 Day delicious dried elderflower enzymes ethanol fermentation chamber fermentation vessel fine-mesh sieve fish flavor freezer fresh fridge fruit Gammel Dansk garum gooseberries grains grams grams non-iodized salt grilled hazelnut heat in-depth instructions ingredients inoculated juice kilograms kombucha lactic lacto-fermentation lacto-fermented lemon verbena liquid Maillard reaction meat microbes miso mixture mold mushrooms Noma Once oryzae Pearl Barley peaso Perry Vinegar pickles plastic proteins read that recipe recipe before starting recommend you read refrigerator rice roasted room temperature Ryeso sauce SCOBY shallots shoyu sour soy sauce soybeans spoon spores stirring strain sugar sweet syrup tamari taste transfer tray umami unpasteurized vegetables Vinaigrette weight wine yeast yellow peas