Foundations of Flavor
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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.And they do so with a book conceived
specifically to share their knowledge and techniques with home
cooks. With more than 750 full-colour photographs, most of them
step-by-step how-tos, and with every recipe approachably written
and meticulously tested, Foundations of Flavor: 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 100 original
recipes.Fermentation is already building as the most significant
new direction in food (and health). With Foundations of Flavor: The
Noma Guide to Fermentation, it's about to be taken to a whole new
level.
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