The Noma Guide to Fermentation

ISBN: 9781579657185

Format: Hardback

Author: gid://shopify/Metaobject/88006492396, gid://shopify/Metaobject/88006557932

The Noma Guide to Fermentation, by Rene Redzepi and David Zilber, is a groundbreaking cookbook that delves into the art and science of fermentation, a technique integral to the extraordinary flavours at Noma, the world-renowned restaurant frequently named the best in the world. This comprehensive guide introduces readers to an array of fermentation techniques that go well beyond the basics of kimchi and sauerkraut.

New 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 Appetit, 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, fermentation is a crucial element, featuring in every dish. This could be a tangy splash of vinegar, the umami richness of miso, the vibrant zing of garum, or the concentrated sweetness of black garlic. Fermentation forms the backbone of Noma's innovative flavour profiles.

Now, Rene Redzepi, co-owner and visionary chef of Noma, and David Zilber, the head of the restaurant's esteemed fermentation lab, reveal the secrets behind their one-of-a-kind pantry of ferments. This book is thoughtfully designed for home cooks, providing never-before-seen techniques used at Noma. With over 500 detailed photographs and illustrations, each recipe is clearly written and meticulously tested to ensure accessibility.

The Noma Guide to Fermentation guides you through a diverse world of ferments, including koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and even blackened fruits and vegetabl...