The Noma Guide To Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, And Black Fruits And Ve by René RedzepiThe Noma Guide To Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, And Black Fruits And Ve by René Redzepi

The Noma Guide To Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto…

byRené Redzepi, David Zilber

Paper over Board | October 16, 2018

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about

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.
René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and ...
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Title:The Noma Guide To Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto…Format:Paper over BoardDimensions:456 pages, 10 × 7.5 × 0.98 inPublished:October 16, 2018Publisher:ArtisanLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1579657184

ISBN - 13:9781579657185

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Reviews

Editorial Reviews

“Techniques for achieving the tangy, deeply savory, overall extraordinary flavor that fermentation can bring to a dish.”—Epicurious“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