The Noma guide to fermentation / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.
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.
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 | - |
- Publishers Weekly Reviews : PW Reviews 2018 October #1
Frequently lauded as one of the world's best restaurants and recipient of two Michelin stars, Copenhagen's Noma is known worldwide for the creativity and resourcefulness of head chef René Redzepi (
Copyright 2018 Publishers Weekly.Noma: Time and Place in Nordic Cuisine ) and his staff. Here, Redzepi and Zilber, Noma's head of fermentation, share their insights in a wildly practical and fascinating examination of one of the world's oldest methods of food preservation. Beginning with simple lacto-fermented recipes (just add salt) using plums, blueberries, and porcini mushrooms, the chefs gradually up the fermentation ante, culminating with the highly concentrated and wildly funky garum, an umami-packed cousin to fish sauce; the Noma crew also makes a beef-based version. Practical applications abound, such as DIY lemon verbena kombucha, whiskey vinegar, and shoyu-buttermilk fried chicken (add shoyu to buttermilk for the marinade). Recipes are clearly written and accompanied by more than 500 photos. Whether readers opt for a DIY fermentation chamber using a restaurant speed rack or a basic Styrofoam cooler, if they follow the instructions to the letter, including cleanliness ("remember, you're playing with live ammo," the authors caution), they're bound to wind up with not just a new culinary skill but a deeper appreciation for this ancient technique.(Oct.)