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The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

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But more important, we want you to come away from this book with the same feeling of exhilaration and wonderment that we have whenever we make and use one of the miraculous products of fermentation. com "What the book makes clear is that [Redzepi's] secret isn't fermentation, it is the ways in which he's elevated it to a fine art. There are thousands of products of fermentation, from beer and wine to cheese to kimchi to soy sauce.

The Noma Guide to Fermentation - David Zilber, Ren Redzepi The Noma Guide to Fermentation - David Zilber, Ren Redzepi

We talk to David Zilber – the chef who runs the restaurant’s acclaimed fermentation lab – about his new book, The Noma Guide to Fermentation, and whether everyday people can actually embrace this trend at home. The Noma Guide is a deep dive that makes that infatuation official, describing what fermentation is, why it tastes good, and how we can learn from some incredibly capable pros about how to make our home kitchens hospitable for the good bacteria and fungi that transform our food, lending it more complex flavors. Fermentation is one of the biggest food trends right now, and at noma, one of the world’s best restaurants, every dish includes some fermented element. Each chapter tackles one ferment, providing some historical context and an exploration of the scientific mechanisms at work.

Not just because it’s great to be connected to the things you eat, but also because the flavours speak for themselves.

Noma Uses Fermentation - Science Friday How Noma Uses Fermentation - Science Friday

In-depth Base Recipe: The first recipe of every chapter walks you through the basics of each fermentation method.I believe this was to be experimental and a point of interest in demonstrating what can be fermented, not something you should actually pursue, but rather a demonstration of creativity. We go into quite a bit of detail—more than you may need in some instances—but we want you to feel as comfortable making these ferments as one of our own chefs would be if tasked with making one for the first time.

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