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Noma Guide to Fermentation: Foundations of Flavor
Noma Guide to Fermentation: Foundations of Flavor
Noma Guide to Fermentation: Foundations of Flavor
Noma Guide to Fermentation: Foundations of Flavor
Noma Guide to Fermentation: Foundations of Flavor
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Load image into Gallery viewer, Noma Guide to Fermentation: Foundations of Flavor
Load image into Gallery viewer, Noma Guide to Fermentation: Foundations of Flavor
Load image into Gallery viewer, Noma Guide to Fermentation: Foundations of Flavor
Load image into Gallery viewer, Noma Guide to Fermentation: Foundations of Flavor

Noma Guide to Fermentation: Foundations of Flavor


Rene Redzepi & David Zilber
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Rarely does a book about fermenting generate so much excitement, but when it’s written by René Redzepi, the chef behind the two-Michelin starred restaurant Noma, the excitement is understandable. The word “detailed” constantly comes to mind when reading Noma Guide to Fermentation. Each chapter is a comprehensive tour of the fermentation methods used at Noma: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum. Not only does the book provide an in-depth base recipe, with variations for inspiration and practical applications, but also historical context and what scientific mechanisms are at work. Each recipe also contains time-lapsed photos of the ferment at each stage of its transformation, and has meticulous explanations of terminology and the process at work. Highlights include: lemon verbena kombucha vinaigrette; pumpkin seed miso “ice cream”; shoyu caramel; koji mayonnaise. Comprehensive, informative, thorough, and exciting. Hardcover. Color photographs throughout. 456 pages.
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