The Noma Guide To Fermentation
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 flavour profiles.
Now Rene 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.
- Hardback | 440 pages
- 191 x 254 x 40.64mm | 1,179.34g
- 16 Oct 2018
- Artisan Division of Workman Publishing
- New York, United States
- 750 full-colour photographs; 750 full-colour photographs