The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
About this deal
People have always associated our restaurant closely with wild food and foraging, but the truth is that the defining pillar of Noma is fermentation. That’s not to say that our food is especially funky or salty or sour or any of the other tastes that people associate with fermentation. It’s not like that. Try to picture French cooking without wine, or Japanese cuisine without shoyu and miso. It’s the same for us when we think about our own food. My hope is that even if you’ve never eaten at Noma, by the time you’ve finished reading our book and made a few of the recipes, you’ll know what I mean. Fermentation isn’t responsible for one specific taste at Noma—it’s responsible for improving everything . The first two chapters are beginner friendly (lacto-fermentation and kombucha), then there’s a steep nose dive into intermediate (vinegar) and advanced ferments (koji, miso, shoyu, garum). Koji is a huge topic that lays the foundation for the chapters on miso and shoyu (soy sauce), so if you’re interested in koji, you’ll love the majority of content.
The Noma Guide to Fermentation - Google Books
this book was fascinating but absolutely impractical even for my extremely extra fermentation loving ass self The No. 1 issue with this book, has nothing to do with the book itself, but instead the readers expectations. Whether it’s assumed that “guide to fermentation” means covering all fermentation methods, or that the association with Noma garners a certain standard of prestige; either way, I highly recommend putting aside your assumptions and firstly reading the “About This Book” chapter (yes, that part of the book everyone skips). René Redzepi does a fantastic job outlining exactly that to expect, going into great detail about three important components: An indispensable glimpse into how the four-time world’s best restaurant approaches fermented foods, all adapted for the home kitchen. . . . Once you’ve made your first ferment, you’ll understand first-hand how intuitive the methods are and how applicable they are to limitless raw ingredients.”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 Noma Guide To Fermentation - MiNDFOOD The Noma Guide To Fermentation - MiNDFOOD
If you're eager to dive into the wonderful, funky world of fermented food (and you should be, as the effects on your health and taste buds will be nothing short of extraordinary), this book will be your new go-to guide."
A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt." 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.” Variations: Noma is known for pushing the boundaries of standard ferments. In this section you’ll learn how to elevate the base recipe using different ingredients and slightly altered methods. Here’s a sneak peak of what you’ll discover…