The Noma Guide to Fermentation

 Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

David Zilber, René Redzepi

Novinka

Jazyk:	anglicky
Počet stran:	456
Formát:	19,8 x 26,2 cm
Nakladatel:	Artisan
Vazba:	pevná

Cena:	872,00 Kč

• Anotace

  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 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 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 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.

• Další informace

  ISBN/EAN:	9781579657185
  Rok vydání:	2018

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