The Noma Guide to Fermentation

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.

The Noma Guide to Fermentation

The Noma Guide to Fermentation

New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “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.

More Books:

The Noma Guide to Fermentation
Language: en
Pages: 456
Authors: René Redzepi, David Zilber
Categories: Cooking
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan Books

New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “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
The Noma Guide to Fermentation
Language: en
Pages: 400
Authors: René Redzepi, David Zilber
Categories: Cooking
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan Books

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 Appétit,
History of Miso and Its Near Relatives
Language: en
Pages: 2373
Authors: William Shurtleff; Akiko Aoyagi
Categories: Reference
Type: BOOK - Published: 2021-05-05 - Publisher: Soyinfo Center

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Joy of Cooking
Language: en
Pages: 1200
Authors: Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott
Categories: Cooking
Type: BOOK - Published: 2019-11-12 - Publisher: Scribner

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people
The Art of Fermentation
Language: en
Pages: 498
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Chelsea Green Publishing

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to

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