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 All 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 | - |
| LDR | 02574nam a2200409 i 4500 | ||
|---|---|---|---|
| 001 | 119872186 | ||
| 003 | SITKA | ||
| 005 | 20200715213936.0 | ||
| 006 | aa e 001 0 | ||
| 006 | knnn e kn | ||
| 007 | ta | ||
| 008 | 181029t20182018nyua er 001 0 eng | ||
| 010 | . | ‡a 2018003633 | |
| 020 | . | ‡a9781579657185 (hardcover) | |
| 020 | . | ‡a1579657184 (hardcover) | |
| 040 | . | ‡aDLC ‡beng ‡erda ‡cDLC ‡dDLC ‡dAMS ‡dULS | |
| 050 | 0 | 0. | ‡aTP371.44 ‡b.R43 2018 |
| 082 | 0 | 0. | ‡a664/.024 ‡223 |
| 100 | 1 | . | ‡aRedzepi, René, ‡eauthor. |
| 245 | 1 | 4. | ‡aThe Noma guide to fermentation / ‡cRené Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler. |
| 246 | 3 | . | ‡aFoundations of flavor : ‡bthe Noma guide to fermentation |
| 264 | 1. | ‡aNew York : ‡bArtisan, a division of Workman Publishing Co., Inc., ‡c2018. | |
| 264 | 4. | ‡c©2018 | |
| 300 | . | ‡a455 pages : ‡bcolour illustrations ; ‡c26 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 336 | . | ‡astill image ‡bsti ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aAt head of title: Foundations of flavor. | |
| 500 | . | ‡a"Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables"--Cover. | |
| 500 | . | ‡aIncludes index. | |
| 505 | . | ‡aPrimer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables. | |
| 520 | . | ‡aAt 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. | |
| 590 | . | ‡aJan2019 ‡5BSQ | |
| 595 | . | ‡aNov18sNF ‡5BSE | |
| 595 | . | ‡5BCRE ‡aNon-fiction December 2018 | |
| 610 | 2 | 0. | ‡aNoma (Restaurant : Copenhagen, Denmark) |
| 650 | 0. | ‡aFermentation ‡xBiotechnology. | |
| 650 | 0. | ‡aFlavor. | |
| 650 | 0. | ‡aFermented foods. | |
| 650 | 0. | ‡aCooking (Fermented foods) | |
| 700 | 1 | . | ‡aZilber, David ‡c(Chef) ‡eauthor. |
| 700 | 1 | . | ‡aSung, Evan, ‡ephotographer. |
| 700 | 1 | . | ‡aTroxler, Paula, ‡eillustrator. |
| 949 | . | ‡b35140100043689 ‡c664.024 RED ‡fANF_BCRE ‡lAdult Non-Fiction ‡mbook ‡oBCRE ‡p60.00 ‡q1 ‡sIn process | |
| 905 | . | ‡uMark | |
| 901 | . | ‡a119872186 ‡b ‡c119872186 ‡tbiblio ‡sULS | |
