The Noma Guide to Fermentation (inbunden)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
456
Utgivningsdatum
2018-10-16
Förlag
Artisan Books
Medarbetare
Sung, Evan (photographs)
Illustratör/Fotograf
750 color photorgraphs
Illustrationer
500 color photographs
Dimensioner
257 x 198 x 41 mm
Vikt
1180 g
Antal komponenter
1
ISBN
9781579657185

The Noma Guide to Fermentation

Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

(4 röster)
Inbunden,  Engelska, 2018-10-16
400
  • Skickas från oss inom 5-8 vardagar.
  • Fri frakt över 249 kr för privatkunder i Sverige.
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 alike. 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 Apptit, 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 savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now Ren 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.
Visa hela texten

Passar bra ihop

  1. The Noma Guide to Fermentation
  2. +
  3. A-Gong's Table

De som köpt den här boken har ofta också köpt A-Gong's Table av George Lee (häftad).

Köp båda 2 för 669 kr

Kundrecensioner

Har du läst boken? Sätt ditt betyg »

Fler böcker av författarna

Recensioner i media

"A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt." -The New York Times "An indispensable manual for home cooks and pro chefs." -Wired "[A] window into the magic . . . of what is arguably the most famous restaurant in the world." -Food Wine "The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It's also one of the most illuminating. I'm someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways." -The New York Times Book Review "This book on fermentation is the master class." -Eater, The Best Cookbooks of Fall 2018 "Poised to become an essential tome in professional and home kitchens." -San Francisco Chronicle "The Noma Guide to Fermentation is really something special. . . . It's a great beginner's overview and it's also creative and artistic, and I really recommend checking it out." -The Splendid Table "Refreshingly accessible." -Grub Street, The Best New Fall Cookbooks "A stunningly detailed guide to fermentation, offering home cooks and curious eaters an unprecedented glimpse into the fascinating mechanics of the centuries-old technique, with recipes. The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun." -FoodandWine.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. . . . Penned with the lightness, humor and journalistic acumen of a Michael Pollan tome." -Modern Farmer "Approachable recipes that home cooks can use to add nuance to their cooking." -Fine Cooking "A wildly practical and fascinating examination of one of the world's oldest methods of food preservation." -Publishers Weekly, starred review "An edible chemistry experiment. . . . Fascinating reading for armchair cooks - or a novel challenge for intrepid culinary adventurers." -Christian Science Monitor "Something for the true food nerd (and I mean that in the most complimentary way). . . . The recipes are fascinatingly inventive, and the processes behind those recipes are written in a style that makes a novice like me feel like he could give it a go." -FieldandStream.com "Without question, you need this book. Even if you already have a basic understanding about lacto-fermenting; fermenting kombucha, vinegar, and working with koji; and making your own vinegars, this volume is a treasure trove of inspiration. . . . Beyond the fermentations themselves, Redzepi and Zilber share clever ideas for using each ingredient, such as a blended fermented blueberry paste to smear on fresh corn [and] a coffee kombucha soaked into ladyfingers for tiramisu. . . . Indispensable." -Plate, The Best Fall 2018 Cookbooks "A new way to create the building blocks of great dishes that will really set your cooking apart." -Robb Report, The 6 Cookbooks You'll Want to Add to Your Shelf This Fall "[Redzepi's] influence on the food world is unparalleled. . . . Once dubbed the 'Locavore Hero' for popularizing the local food movement and foraged foods, Redzepi now believes that the future of Noma as well as the food industry is clearly fermented. . . .The Noma Guide to Fermentation aims to promote the creative new flavor profiles yielded by fermentation as well as propel the idea that fermentation can actually make cooking easier. . . . [It's] the

Övrig information

Ren Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the worlds best by the Worlds 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Times 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.