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 ...
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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 App�tit, 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.
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Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $19.99, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2018 by Artisan.
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Add this copy of Noma Guide to Fermentation, the-Hcnyr Format: Hardcover to cart. $26.06, new condition, Sold by Websew Inc rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2018 by Artisan Publishers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $27.83, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2018 by Artisan Publishers.
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New. Sewn binding. Paper over boards. 456 p. Contains: Illustrations. Foundations of Flavor. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $27.84, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2018 by Artisan Publishers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $29.58, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2018 by Artisan Publishers.
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Fine. Sewn binding. Paper over boards. 456 p. Contains: Illustrations. Foundations of Flavor. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of The Noma Guide to Fermentation: Including Koji, to cart. $30.00, like new condition, Sold by Eve's Book Garden rated 4.0 out of 5 stars, ships from ALBANY, CA, UNITED STATES, published 2018 by Artisan.
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Fine. No Jacket. Artisan, 2018. Book. Fine. Hardcover. Crisp copy in bright as new covers. With color photos throughout. Mini bump at upper front corner. HEavy book. Benefits the Friends of the Albany, Ca library.
I am extremely glad I purchased this book and rate it highly. But although it has been valuable to me, I recognize that it isn't for everyone. The authors have built a lab in conjunction with their restaurant. In that lab they ferment whatever suits their fancy in the hope they find something to wow their dining customers. The book documents their experimentation. If you are of a scientific mien, you will be interested and maybe encouraged to try it yourself, one of the goals of the book.
