Book
The Noma guide to fermentation / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.
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 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes.
Record details
- ISBN: 9781579657185 (hardcover)
- ISBN: 1579657184 (hardcover)
- Physical Description: 455 pages : colour illustrations ; 26 cm
- Publisher: New York : Artisan, a division of Workman Publishing Co., Inc., 2018.
- Copyright: ©2018
Content descriptions
| General Note: | At head of title: Foundations of flavor. "Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables"--Cover. Includes index. |
| Formatted Contents Note: | Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables. |
Search for related items by subject
| Subject: | Noma (Restaurant : Copenhagen, Denmark) Fermentation > Biotechnology. Flavor. Fermented foods. Cooking (Fermented foods) |
Available copies
- 10 of 11 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Terrace Public Library.
Holds
- 0 current holds with 11 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Terrace Public Library | 664.024 RED (Text) | 35151001077577 | Adult Non-fiction | Volume hold | Available | - |
- Baker & Taylor
Describes how the chefs at the Copenhagen restaurant Noma make the fermented flavorings, based on fermentation traditions from throughout the world, that are basic to the foods they serve, and suggests possible uses for fermented foods. - Baker & Taylor
The influential Noma chef and the head of the restaurant's acclaimed fermentation lab share previously undisclosed techniques for creating a pantry of ferments and creating accessible misos, lacto-ferments, black produce and more. 100,000 first printing. - Grand Central PubNew York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazineâs The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more
âAn indispensable manual for home cooks and pro chefs.â âWired
At Nomaâfour times named the worldâs best restaurantâevery dish includes some form of fermentation, whether itâs 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 Nomaâs extraordinary flavor profiles.
Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurantâs acclaimed fermentation lab, share never-before-revealed techniques to creating Nomaâs 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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. Andâperhaps even more importantâit shows how to use these game-changing pantry ingredients in more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, itâs about to be taken to a whole new level. - Grand Central PubThe worldâs most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentationâthe âsecret sauceâ behind every dish at Noma, the worldâs leading restaurant, and one of the most important food topics todayâand offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
- Workman Press.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 restaurant, and one of the most important food topics today'and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
- Workman Press.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 restaurant, and one of the most important food topics today—and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
- Workman Press.New York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more
'An indispensable manual for home cooks and pro chefs.' 'Wired
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 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level. - Workman Press.New York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more
“An indispensable manual for home cooks and pro chefs.” —Wired
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 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
