Foundations of Flavor: The Noma Guide to Fermentation

Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables

30,95 €

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Beschreibung

<div><b><i>New York Times</i> Bestseller</b><br><br><b>Named one of the Best Cookbooks of the Year by the <i>Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater</i>, and more</b><br><br><b>Named one of the Best Cookbooks to Give as Gifts by <i>Food &amp; Wine, Bon Appétit, Esquire, Field &amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious</i>, and more</b><br><br><b>“An indispensable manual for home cooks and pro chefs.” —<i>Wired</i></b><br><br>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.<br><br> 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, <i>The Noma Guide to Fermentation</i> 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.<br><br> Fermentation is already building as the most significant new direction in food (and health). With <i>The Noma Guide to Fermentation</i>, it’s about to be taken to a whole new level.</div>

Artikeldetails

EAN

9781579657185

Sprache

Englisch

Einband / Art

Buch

Maße

258 x 195 x 45 mm

Erscheinungsjahr

2018

Verlag / Hersteller

Workman Publishing