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The Noma guide to fermentation

Hardcover • 2018 • English • 1. edition

The Noma guide to fermentation: foundations of flavor

By René Redzepi, David Zilber

4 Ratings • 4.0 of 5

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About the book

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 flavour 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'...Show more

National and regional cuisine
Cookery: preserving and freezing

Book details

ISBN

9781579657185

Publisher

Artisan

Published year

2018

Language

English

Edition

1

Original title

The Noma guide to fermentation

Format

Hardcover

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Reviews · 0

4 Ratings • 4.0 of 5

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