The Noma guide to fermentation / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.

By:

Redzepi, René [author.]

Contributor(s):

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

Other title:

Subtitle from cover: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-fermented vegetables, and black fruits

Subject(s):

LOC classification:

R TP 371.44 R43 2018

Contents:

Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.

Summary: 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.

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	TUP Manila Library	REF	General Reference Section-GF Mezzanine	R TP 371.44 R43 2018 (Browse shelf(Opens below))	c.1	Available		P00033472

Includes bibliographical references and index.

Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.

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.

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