Noma Fermentation Guide

69,99

In stock

Noma Fermentation Guide

69,99

Add to Cart

In stock

At Noma, an iconic Copenhagen restaurant with two Michelin stars and four times the world's best restaurant, every dish incorporates some form of fermentation, whether it's the bright notes of vinegar, the deep zestyness of miso, the electrifying drop of garum, or the intense sweetness of black garlic. Fermentation (fermentation, fermentation) is perhaps the most fashionable and useful trend in modern cooking; it is the foundation behind the unique flavors of Noma cuisine. Noma chef and co-owner René Redzepi and head of the restaurant's famed fermentation lab, David Silber, reveal their secrets for the first time and share methods for preparing the very fermented foods Noma is famous for. This guide will greatly expand your culinary horizons, because fermentation is far from just sauerkraut: you can find koji, kombucha, shoyu, miso, lacto-fermented products, different types of vinegar, fish and meat garums, and even black fruits and vegetables. Last but not least, Redzepi and Zilber, with over 100 original recipes, show how to use these amazing ingredients in specific dishes - and thereby transform your cooking. The book contains over 500 color step-by-step photographs and illustrations, and all recipes are rigorously tested in the Noma laboratory.

Barcode: 9785389170957 SKU: 70167786 Categories: ,
Publication language: Russian

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