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.
More Books:
Language: en
Pages: 456
Pages: 456
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
Language: en
Pages: 400
Pages: 400
The world’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation—the “secret sauce” behind every dish at Noma, the world’s leading restaurant, and one of the most important food topics today—and offering revolutionary knowledge and original recipes for home cooks and professional chefs
Language: en
Pages: 2373
Pages: 2373
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Language: en
Pages: 1200
Pages: 1200
“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people
Language: en
Pages: 256
Pages: 256
‘A richly researched food history, gentle memoir and left-field recipe book.’ i newspaper ‘A dazzling, thorny new essay collection.’ Samin Nosrat, New York Times ‘A beautiful, fascinating read full of surprises – a real pleasure.’ Claudia Roden ‘Inventive and charming . . . profound and deeply felt.’ Buzzfeed Inspired by