The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and veg de René Redzepi

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto…

deRené Redzepi, David Zilber

livre numérique Kobo | 16 octobre 2018 | Anglais

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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.

Titre :The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto…Format :livre numérique KoboPublié le :16 octobre 2018Publié par :ArtisanLangue :Anglais

Les ISBN ci-dessous sont associés à ce titre :

ISBN - 10 :157965889X

ISBN - 13 :9781579658892

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