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.
