The Noma Guide to Fermentation

The Noma Guide to Fermentation

Foundations of Flavor

eBook - 2018
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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.
Publisher: [United States] : Artisan, 2018.
ISBN: 9781579658892
157965889X
Branch Call Number: eBook hoopla
Characteristics: 1 online resource
text file
Additional Contributors: hoopla digital

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DBRL_Katie Feb 29, 2020

Consulted this door stopper before brewing my own kombucha. Will be checking out again during pickling season.

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MartinDani
Jan 14, 2020

I ferment sauerkraut and kimchi and have read a number of fermentation books available in the library. But I have to say I am bit intimidated and at the same time intrigued by the recipes in this book. The book doesn't bother describing fermentation of "normal" items. Their quest is for unusual ferments that elevate their Michelin-star cooking. It feels a bit like reading a "high-end" cooking book preaching sous-vide cooking while the task at hand is to prepare an evening meal. I did not note down any of the the specific recipes. But it was educational to get a glimpse at the detailed descriptions from the Noma people in terms of how and what they ferment. The how also includes details of their fermentation lab and the equipment used. By comparison I just ferment my sauerkraut and kimchi in the basement or the garage when the local temperatures allow it. This is an educational book for someone familiar with basic fermenting. Very good pictures and very detailed descriptions. The book contains sections about kombucha, vinegars, lacto-fermentation and several koji sections.

scorpio_no_fire Apr 03, 2019

I'm so excited to read this book. So many crazy creative new ideas for fermenting foods and drinks. Just try Elderflower Kombucha for a start. A must read for all the people who have done basic krauts and kombuchas, and want to extend themselves.

Hillsboro_ChrisK Nov 07, 2018

I first heard of René Redzepi when he appeared in the fantastic Netflix travel/food/philosophy show “Ugly Delicious.” Host David Chang visited Copenhagen to confer with Redzepi at his Michelin-starred restaurant Noma. The Noma Guide to Fermentation is an absolutely gorgeous book that is an outstanding introduction fermenting food and drink. I make my own kombucha and found that the information in that chapter deepened my understanding of that interesting and slightly creepy jar on my counter. While this makes an excellent beginner guide to fermenting, I still learned quite a bit about something I thought I understood.

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