The Noma guide to fermentation : foundations of flavor
(Book)

Book Cover
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Contributors
Zilber, David (Chef), author.
Sung, Evan, photographer.
Troxler, Paula, illustrator.
Published
New York : Artisan, a division of Workman Publishing Co., Inc., [2018].
Format
Book
ISBN
9781579657185, 1579657184
Status

Description

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Copies

LocationCall NumberStatus
Amherst Jones Library - Lower Level664.024 RedzepiAvailable
Ashfield Belding Memorial Library - Adult Nonfiction664.02 RedzepiAvailable
Chicopee Main Library - Nonfiction (Lower Level)664.024 REDZEPIAvailable
Dalton Free Library - Adult Nonfiction664 REDAvailable
Deerfield Tilton Library - Adult664.02 REDOffsite
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More Details

Published
New York : Artisan, a division of Workman Publishing Co., Inc., [2018].
Physical Desc
455 pages : illustrations (chiefly color) ; 26 cm
Language
English
ISBN
9781579657185, 1579657184

Notes

General Note
Includes index.
Description
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.

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