Foundations of Flavor: The Noma Guide to Fermentation von René Redzepi, David Zilber

Book - the noma guide to fermentation (foundations of flavor)___Language: english___Binding: hardcover.,.

Book - the noma guide to fermentation (foundations of flavor) Language: english Binding: hardcover

Foundations of Flavor: The Noma Guide to Fermentation. René Redzepi/ David Zilber. Hardcover.

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 c.

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 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.

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 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.

Produktdetails Autor , René Redzepi, David Zilber, |Illustrator , Paula Troxler, |Genre , Sachbücher, |Sprache , Englisch, |Anzahl Seiten , 455, |Verlag , Workman Publishing, |Einband , Gebundene Ausgabe, |Erscheinungsdatum , 2018-10-16, |ISBN-Nummer , 9781579657185, | Allgemein Themenwelten , Kochen / Essen nach Zutaten Englische Bücher / Kochbuch Kochen / Moderne Methoden Hilfsmittel Tipps u. Tricks Kochen / Sterneköche Starköche Spitzenköche Gericht (Speise) Kochbuch Kochen Küche (Kochbuch) Rezept (Kochrezept) Kochen / Allgemeines Kochbuch Grundwissen COOKING / Methods / Professional COOKING / Seasonal COOKING / Individual Chefs & Restaurants Kochen mit speziellem Zubehör Geräte Utensilien oder Techniken TV- Starkoch- Restaurant-Kochbücher Kochen / Essen nach Zutaten / Lebensmittelgruppen Kochen und Rezepte allgemein Jahreszeiten 16 oz art of Art of fermentation artisan Best cookbooks black Books on fermentation Books on fermenting bottles brewing bucket chamber chef Chef cookbooks chemistry Chemistry book cookbooks crock danish dave chang David chang david zilber diverse downtime equipment ferment fermentation Fermentation cookbooks Fermentation rene Fermented vegetables book fermenting ferments food food lab fruit fruits garum gift guide to harold mcgee healthy history israeli jar katz keni lopez kit koji kombucha lacto lacto-fermented lacto-ferments lids lucky peach mastering the art miso nadine natural nobu noma Noma cookbook nomo ottolenghi, |