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The Noma Guide to Fermentation

Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

This book can be downloaded and read in Apple Books on your Mac or iOS device.

Description

New York Times Bestseller

A New York Times Best Cookbook of Fall 2018​

“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.

From Publishers Weekly

01 October 2018 – 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 Ren Redzepi (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.
The Noma Guide to Fermentation
View in iTunes
  • 13,99 €
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Food & Drink
  • Published: 16 October 2018
  • Publisher: Artisan
  • Print Length: 400 Pages
  • Language: English
  • Requirements: This book can only be viewed on an iOS device with Apple Books on iOS 12 or later, iBooks 1.5 or later and iOS 4.3.3 or later or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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