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Noma in Copenhagen has been named the world's best restaurant five times and serves only dishes containing at least one fermented ingredient. Its fermentation lab was housed in shipping containers beside the restaurant.
The book was written by René Redzepi together with David Zilber, who ran that lab. It is structured as a book of methods rather than a collection of recipes.
The contents follow the processes. Lactic fermentation of fruit and vegetables, kombucha, vinegar, koji, miso, shoyu, garum and black fruits. There are also their own inventions, such as peaso, meaning miso made with yellow peas instead of soybeans, and a range of garums, the fish sauce developed in the early Roman Empire which they make from just about everything except fish. For the ambitious, there is even a recipe for fermented duck down (sounds delicious!).
Each process is documented with times, temperatures, photographs showing what it should look like along the way and troubleshooting for when it does not. It is that precision that makes the processes genuinely reproducible at home.
Format: Hardback
Number of pages: 456
Language: English
First published: 2018
The Kitchen Lab Selection
The Noma Guide to Fermentation turned a technique that had previously been professional knowledge into something anyone could reproduce at home. Few books have changed what people actually do in their kitchens so quickly. It asks nothing of you except time and a shelf where nobody will touch the jars. Granted, in some cases there are some completely mad ingredients too. What is unusual is that a restaurant of Noma's calibre gives away precisely what makes its food what it is, and does so without holding anything back. Most restaurant books show you the finished plate. This one gives you what makes that plate possible, and trusts you to handle it.
