The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

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Formatting and Book Size: A book this big may seem impressive, but its annoyingly heavy and could honestly have been condensed to half its current size.

Noma Uses Fermentation - Science Friday How Noma Uses Fermentation - Science Friday

Now Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating Nomas extensive pantry of ferments. They help us to know which pages are the most and least popular and see how visitors move around the site. This book provides introductions to many ferments, but the instructions are short and limited with most ferments not providing a "shelf-life" which just feels dangerous to omit. The Noma Guide to Fermentation is a comprehensive tour of the ferments we employ at Noma, but it is by no means an encyclopedic guide to all the various directions you can take fermentation. The appreciation of fine cuisine and embellishing "everyday" cooking are not two separate things, and this book with it's emphasis on extending the resources of a serious (or even not so serious) cook is much appreciated.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. The book comes alive when it lists ways to serve and share the end results--black garlic, for instance, can be slathered on crusty grilled sourdough bread, tossed with pastas and pesto, or turned into a black onion soup.

The Noma Guide to Fermentation (Foundations of Flavor) The Noma Guide to Fermentation (Foundations of Flavor)

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 been profiled in two feature-length documentaries and countless national and international media outlets. Fermentation isn’t responsible for one specific taste at Noma—it’s responsible for improving everything . Don't get me wrong—little makes me happier than a late-night snack of beer, cheddar, crackers, and kraut, but the popularity of the lowly cabbage for fermenting always felt weirdly limiting.Once you’ve done the same and have these incredible products at your disposal—whether it’s lacto -fermented fruit, barley miso, koji , or a roasted chicken wing garum—cooking gets easier while your food becomes more complex, nuanced, and delicious.