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The Noma Guide to Fermentation
53,56 €
Few in stock
The Noma Guide to Fermentation (Foundations of Flavor) by René Redzepi brings together the techniques and methods that have formed the foundation of fermentation work at Noma.
The book covers the fermentation of, among other things:
- Koji
- Kombucha
- Shoyu
- Miso
- Vinegars
- Garums
- Lacto-fermented vegetables
- Blackened fruits and vegetables
Fermentation is a central part of Noma’s flavor profile and is used systematically to build depth, umami, and complexity. In this publication, both basic understanding and practical procedures are shared, so the techniques can be applied outside the restaurant kitchen.
With more than 750 color photos and more than 100 original recipes, the book serves both as a technical reference and a source of inspiration. The content ranges from classic ferments such as kimchi and sauerkraut to more advanced processes with koji, miso, and kombucha.
Facts:
- Title: The Noma Guide to Fermentation (Foundations of Flavor)
- Author: René Redzepi
- Language: English
- Contains 100+ recipes and extensive step-by-step guidance
A comprehensive guide to fermentation with a focus on method, control, and flavor development.
The Noma Guide to Fermentation (Foundations of Flavor) by René Redzepi brings together the techniques and methods that have formed the foundation of fermentation work at Noma.
A comprehensive guide to fermentation with a focus on method, control, and flavor development.
The book covers the fermentation of, among other things:
- Koji
- Kombucha
- Shoyu
- Miso
- Vinegars
- Garums
- Lacto-fermented vegetables
- Blackened fruits and vegetables
Fermentation is a central part of Noma’s flavor profile and is used systematically to build depth, umami, and complexity. In this publication, both basic understanding and practical procedures are shared, so the techniques can be applied outside the restaurant kitchen.
With more than 750 color photos and more than 100 original recipes, the book serves both as a technical reference and a source of inspiration. The content ranges from classic ferments such as kimchi and sauerkraut to more advanced processes with koji, miso, and kombucha.
Facts:
- Title: The Noma Guide to Fermentation (Foundations of Flavor)
- Author: René Redzepi
- Language: English
- Contains 100+ recipes and extensive step-by-step guidance
SKU: 10105701
Size: 304 sider
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