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The Noma guide to fermentation

Author: René Redzepi; David Zilber, (Chef); Evan Sung; Paula Troxler
Publisher: New York : Artisan, [2018]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
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  Read more...
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Document Type: Book
All Authors / Contributors: René Redzepi; David Zilber, (Chef); Evan Sung; Paula Troxler
ISBN: 9781579657185 1579657184
OCLC Number: 1078364192
Notes: Includes index.
"Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables"--Cover.
Description: 455 pages : illustrations (some color) ; 26 cm
Contents: Primer --
Lacto-fermented fruits and vegetables --
Kombucha --
Vinegar --
Koji --
Misos and peaso --
Shoyu --
Garum --
Black fruits and vegetables.
Other Titles: Foundations of flavor
Responsibility: René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.

Abstract:

The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading  Read more...

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"A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt."--The New York Times "An Read more...

 
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