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The Noma Guide to Fermentation (Foundations of Flavor)

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 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, `Foundations of Flavor: 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 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With `Foundations of Flavor: The Noma Guide to Fermentation`, it`s about to be taken to a whole new level.

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