The Noma Guide to Fermentation (EN)

Description

Named one of the Best Cookbooks of the Year by theChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

An indispensable manualfor home cooks and pro chefs. Wired

At Noma four times named the worlds best restaurant every dish includes some form of fermentation, whether its 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 Nomas extraordinary flavor profiles.

Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating Nomas 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 Fermentationtakes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. Andperhaps even more importantit 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). WithThe Noma Guide to Fermentation, its about to be taken to a whole new level.

Aboutthe Authors

Ren Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the worlds best by the Worlds 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Times 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. cHe has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. cFind him on Instagram @david_zilber.

Language: English
Author(s): Ren Redzepi, David Zilber
456 pages
Published in 2018