Bibliograph

Foundations of flavor, the Noma guide to fermentation, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler

Type

Label

Foundations of flavor, the Noma guide to fermentation, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Foundations of flavor

Nature of contents

bibliography

Responsibility statement

René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler

Sub title

the Noma guide to fermentation

Summary

Now Rene 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 Nomas 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 750 full-colour photographs, most of them step-by-step how-toss, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 100 original recipes

Table Of Contents

Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables

Target audience

adult

resource.variantTitle

Noma guide to fermentation

Classification