The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

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. New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater , and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Apptit, Esquire, Field & Stream, New York Magazines The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious , and more An indispensable manual for home cooks and pro chefs. Wired At Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its 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 Nomas extraordinary flavor profiles. Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating Nomas 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. Andperhaps even more importantit 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 , its about to be taken to a whole new level. 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. Primer -- Lacto-fermented Fruits And Vegetables -- Kombucha -- Vinegar -- Koji -- Misos And Peaso -- Shoyu -- Garum -- Black Fruits And Vegetables. René Redzepi & David Zilber ; Photographs By Evan Sung ; Illustrations By Paula Troxler. Includes Index. Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, And Black Fruits And Vegetables--cover. 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. A pictorial section on fermentation equipment is included Dedication Introduction About This Book Primer Lacto-Fermented Fruits and Vegetables Lacto Plums Lacto Tomato Water Lacto White Asparagus Lacto Blueberries Lacto Mango-Scented Honey Lacto Green Gooseberries Kombucha Lemon Verbena Kombucha Rose Kombucha Apple Kombucha Elderflower Kombucha Coffee Kombucha Maple Kombucha Mango Kombucha Vinegar Perry Vinegar Plum Vinegar Celery Vinegar Butternut Squash Vinegar Whiskey Vinegar Gammel Dansk Vinegar Elderberry Wine Balsamic Black Garlic Balsamic Koji Pearl Barley Koji Citric Barley Koji Sweet Citric Koji Water Sparkling Citric Koji Amazake Dried Koji and Koji Flour Lacto Koji Water Roasted Koji “Mole” Koji Cure (Shio Koji) Misos and Peaso Yellow Peaso Rose Peaso Ryeso Maizo Masa Hazelnut Miso Breadso Pumpkin Seed Miso Shoyu Yellow Pea Shoyu Dryad’s Saddle Shoyu Cep Shoyu Coffee Shoyu Garum Beef Garum Rose and Shrimp Garum Squid Garum Roasted Chicken Wing Garum Grasshopper Garum Bee Pollen Garum Yeast Garum Black Fruits and Vegetables Black Garlic Black Apples Black Chestnuts Black Hazelnuts Waxed Black Shallots Equipment Sources Acknowledgments About the Authors Index Copyright 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 Rene 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.--Worldcat