The Noma Guide to Fermentation Book Reviews
The Noma Guide to Fermentation by René Redzepi & David Zilber Book Summary
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, 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.
Book Name | The Noma Guide to Fermentation |
Genre | Cookbooks, Food & Wine |
Author | René Redzepi & David Zilber |
Published | 16 October 2018, Tuesday |
Language | English |
E-Book Size | 39.34 MB |
The Noma Guide to Fermentation (René Redzepi & David Zilber) Book Reviews 2024
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Summary of The Noma Guide to Fermentation by René Redzepi & David Zilber
The The Noma Guide to Fermentation book written by René Redzepi & David Zilber was published on 16 October 2018, Tuesday in the Cookbooks, Food & Wine category. A total of 150 readers of the book gave the book 0 points out of 5.
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