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

 

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

List Price: $40.00
Price*$25.47
You Save: $14.53 (36%)
as of 01/20/2019 16:31 EDT

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Binding: Hardcover
EAN: 9781579657185
Edition: 1st Edition
ISBN: 1579657184
Item Dimensions: 1025775264175
Label: Artisan
Languages: EnglishPublishedEnglishOriginal LanguageFrenchUnknown
Manufacturer: Artisan
MPN: 50444076
Number Of Items: 1
Number Of Pages: 456
Publication Date: October 16, 2018
Publisher: Artisan
Release Date: October 16, 2018
Studio: Artisan

Editorial Review:

Product Description:


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 Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more



“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.




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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
List Price: $40.00
Price*$25.47
You Save: $14.53 (36%)
as of 01/20/2019 16:31 EDT

 

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Product prices and availability updated on 01/20/2019 16:31 EDT.