The Noma Guide to Fermentation av Rene Redzepi
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Noma restaurant in Copenhagen, four times voted the best in the world, exclusively serves dishes that have at least one fermented ingredient. Sometimes it's a clear and pungent vinegar, sometimes it's a deep miso, sometimes it's black garlic or different versions of garum, a fish sauce developed in the early days of the Roman Empire. Quite simply, fermentation is one of the pillars that builds up Noma's world-famous flavor palette.
We are pleased to offer this book written by the people who developed these recipes and methods: Rene Redzepi, Noma's original chef and co-owner, and David Zilber, head of Noma's renowned fermentation laboratory. Many of the recipes and methods in the book have never been published before at all. The 750 picture book is designed to be understood by the talented home cook with clear step-by-step instructions. All 100 recipes are detailed and meticulously tested by the authors. Among the end products that can be achieved by the book's instructions are: koji, kombucha (different variants), shoyu (different variants), miso (different variants), fermented vegetables, vines, garum sauces and black fruit and fermented vegetables.
Author: Rene Redzepi & David Zilber
Language: English
Published: 2018-10
ISBN: 9781579657185
Publisher: Artisan Division of Workman Publishing
Number of pages: 440
Language: English
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Delivered article number: 9781579657185 EAN: 9781579657185
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