Foundations of Flavor: The Noma Guide to Fermentation
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Engelsk
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 th...
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Forlagsbeskrivelse af Foundations of Flavor: The Noma Guide to Fermentation af Rene Redzepi
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 Rene 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.
Detaljer
Forlag
Workman Publishing
Udgave
0
ISBN
9781579657185
Sprog
Engelsk
Originalsprog
Sproget kan ikke bestemmes
Sider
440
Udgivelsesdato
16-10-2018
Format
Hardback
Varenr.
2545690
EAN nr.
9781579657185
Varegruppe
Food/wine
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