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Noma's Guide to Fermentation

69.99 €
In stock
Noma's Guide to Fermentation
69.99 €
In basket
At Noma - Copenhagen's iconic restaurant, awarded two Michelin stars and voted the best in the world four times - every dish incorporates some form of fermentation, be it the bright notes of vinegar, the deep spiciness of miso, the electrifying drop of garum or the intense sweetness of black garlic. Fermentation (fermentation, souring) is perhaps the hottest and healthiest trend in modern cooking; it's the foundation behind the unique flavors of Noma cuisine. Chef and co-owner of Noma, Rene Redzepi, and David Silber, head of the restaurant's renowned fermentation lab, reveal for the first time their secrets and share their methods for preparing the very fermented foods for which Noma is famous. This guide will expand your culinary horizons tremendously, because fermentation is not just about sauerkraut: you'll find koji, kombucha, shoyu, miso, lacto-fermented foods, different types of vinegars, fish and meat garumas, and even black fruits and vegetables. Just as important, Redzepi and Silber show, with the help of more than 100 original recipes, how to use these amazing ingredients in specific dishes - and thereby transform your cooking. The book features more than 500 color step-by-step photos and illustrations, and all recipes are thoroughly tested in the Noma lab.
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