Cover art for Noma Guide to Fermentation. Foundations of Flavour:
Workman Publishing, October 2018
Hardcover, 440 pages
25.4cm × 19.1cm

Noma Guide to Fermentation. Foundations of Flavour:

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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 Nomas 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.

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Noma is chef Rene Redzepi’s world-famous restaurant in Copenhagen – four times it’s been named the world’s best restaurant. David Zilber is the chef who runs Noma’s fermentation lab – an important role, as every dish at Noma includes some form of fermentation. In this book they share their knowledge and techniques with the rest of us. It’s superbly produced, with over 500 step-by-step photographs and illustrations, and over 100 clear and detailed original recipes. It will take you far beyond the usual fermented foods. Momofuku founder David Chang calls it “the definitive guide to creating fermented foods”.

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