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Foundations of Flavor: The Noma Guide to Fermentation

Foundations of Flavor: The Noma Guide to Fermentation

by David Zilber and René Redzepi
Hardback
Publication Date: 16/10/2018
  $55.00

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 flavour 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

ISBN:
9781579657185
9781579657185
Category:
General cookery & recipes
Format:
Hardback
Publication Date:
16-10-2018
Language:
English
Publisher:
Workman Publishing Company, Incorporated
Country of origin:
United States
Pages:
400
Dimensions (mm):
254x191x45.72mm
Weight:
1.13kg
René Redzepi

René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognised 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 profiled in two feature-length documentaries and countless national and international media outlets.

His previous book Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He lives with his wife, Nadine Levy Redzepi, and their three children.

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