The Noma guide to fermentation
(Book)
Author
Contributors
Published
New York : Artisan, [2018].
Status
Central - Adult Nonfiction
664.024 REDZE
1 available
664.024 REDZE
1 available
Copies
Location | Call Number | Status |
---|---|---|
Central - Adult Nonfiction | 664.024 REDZE | Available |
Description
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More Details
Published
New York : Artisan, [2018].
Format
Book
Physical Desc
455 pages : illustrations (some color) ; 26 cm
Language
English
Notes
General Note
Includes index.
General Note
"Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables"--Cover.
Description
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. -- from Amazon.
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Citations
APA Citation, 7th Edition (style guide)
Redzepi, R., Zilber, D. (., Sung, E., & Troxler, P. (2018). The Noma guide to fermentation . Artisan.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)René, Redzepi et al.. 2018. The Noma Guide to Fermentation. Artisan.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)René, Redzepi et al.. The Noma Guide to Fermentation Artisan, 2018.
MLA Citation, 9th Edition (style guide)Redzepi, René,, David (Chef) Zilber, Evan Sung, and Paula Troxler. The Noma Guide to Fermentation Artisan, 2018.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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