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The Noma Guide to Fermentation by René Redzepi
The Noma Guide to Fermentation by René Redzepi
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R 350.00
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456 pages, Hardcover
259 x 198mm (L x W)
Condition: LIKE NEW: This book is almost as new, with no damage nor defects. There no markings, inscriptions or signatures of any kind, pages are clean and vibrant.
Genres: Cookbooks / Food / Cooking / Nonfiction / Culinary / Science / Cuisine
A New York Times bestseller, "The Noma Guide to Fermentation" has been recognized as a leading culinary work by numerous publications, including the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, and Eater. It was also featured on best cookbook gift lists in publications such as Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, and Epicurious.
Wired describes it as "an indispensable manual for home cooks and pro chefs."
At Noma, a restaurant recognized four times as the world's best, fermentation is integral to the creation of its distinctive flavor profiles. Dishes incorporate a range of fermented ingredients, from vinegars and misos to garums and black garlic. Chef and co-owner of Noma, René Redzepi, and David Zilber, head of the restaurant's fermentation lab, present the techniques behind Noma's extensive repertoire of ferments, adapted for the home cook.
"The Noma Guide to Fermentation," featuring over 500 step-by-step photographs and illustrations, provides accessible and thoroughly tested recipes. It goes beyond traditional ferments like kimchi and sauerkraut, covering koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. The book also includes more than 100 original recipes showcasing the application of these foundational ingredients.
Fermentation is an emerging force in both culinary arts and health, and "The Noma Guide to Fermentation" provides comprehensive instruction.
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