The Noma Guide to Fermentation
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
by René Redzepi; David Zilber
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Pub Date Oct 16 2018 | Archive Date Oct 16 2018
Artisan Books | Artisan
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Description
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 Appétit, 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—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 Noma’s extraordinary flavor profiles.
Now René 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.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Advance Praise
“With The Noma Guide to Fermentation, René and his team have
written the definitive guide to creating fermented foods. We’re all
smarter for the years of research that went into this book, and I’m
thrilled that home cooks and professionals alike have access to this
information.”
—David Chang, chef/founder of Momofuku
“René Redzepi and the Noma team bring extraordinary creativity to the
ancient and universal practice of fermentation. Accessible enough for
novices, The Noma Guide to Fermentation is sure to elevate the practices of those of us already enchanted with the vast realm of fermentation.”
—Sandor Katz, award-winning author of The Art of Fermentation
“After reading The Noma Guide to Fermentation,
I want to lacto-ferment every single thing in sight! A whole new world
of ideas has been opened. As ever, René and his Noma team generously
share their knowledge of their initial fermentation ‘accidents’ and how
the alchemy of mold, yeast, and bacteria can completely transform one’s
cooking.”
—Kylie Kwong, chef and co-owner of Billy Kwong
“The Noma Guide to Fermentation
gathers detailed recipes for the restaurant’s most successful
discoveries, documents the current state of the craft they’ve helped
advance, and offers a superb introduction for chefs and home cooks alike
to the practicalities and pleasures of cooking with microbes.”
—Harold McGee, award-winning author of On Food and Cooking
“The science lab at Noma is the perfect culinary incubator to take on
an in-depth study of fermentation. I am thrilled that Redzepi and Zilber
have given us access to their diligent research as they offer us the
recipes for their most successful, and delicious, results!”
—Alice Waters, author of The Art of Simple Food
Marketing Plan
Tour Cities will include Toronto, New York, Philadelphia, San Francisco, Seattle, Los Angeles, and more.
Tour Cities will include Toronto, New York, Philadelphia, San Francisco, Seattle, Los Angeles, and more.
Available Editions
| EDITION | Other Format |
| ISBN | 9781579657185 |
| PRICE | $40.00 (USD) |
| PAGES | 456 |
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