Cover art for Noma Guide to Fermentation. Foundations of Flavour:
Published
Workman Publishing, October 2018
ISBN
9781579657185
Format
Hardcover, 440 pages
Dimensions
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.

Recommended by Bill

Bill is one of the founders of Boffins and has selected the books we stock since the store began in 1989. It’s a job that he loves. His favourite reading is history, with psychology, current affairs, and business books coming close behind. He’s very fussy with fiction, with a rule that if a novel hasn’t earned his attention by page 50 then it’s time to start a new one. Magic realism causes him great anxiety, and of course he’d never agree with you if you said that is because he’s an earth sign.

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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