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Foundations of Flavor: The Noma Guide to Fermentation - Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos

Edition en anglais

René Redzepi, David Zilber

Paula Troxler

(Illustrateur)

,

Evan Sung

(Photographe)

  • Artisan

  • Paru le : 15/10/2018
New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta... > Lire la suite
16,99 €
E-book - ePub
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New York Times BestsellerNamed 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 moreNamed 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." -WiredAt 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.

Fiche technique

  • Date de parution : 15/10/2018
  • Editeur : Artisan
  • Collection : Foundations of Flavor
  • ISBN : 978-1-57965-889-2
  • EAN : 9781579658892
  • Format : ePub
  • Nb. de pages : 400 pages
  • Caractéristiques du format ePub
    • Pages : 400
    • Protection num. : Contenu protégé

Foundations of Flavor: The Noma Guide to Fermentation - Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos est également présent dans les rayons

René Redzepi et David Zilber - Foundations of Flavor: The Noma Guide to Fermentation - Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos.
Foundations of Flavor: The Noma Guide to Fermentation....
16,99 €
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