The Noma Guide to Fermentation
“It’s actually an amazing feeling to wait for something to ferment. It runs totally contrary to the spirit of the modern day,” explains René Redzepi, the chef of the acclaimed restaurant Noma, in the introduction to this book. Along with David Zilber, the head of the restaurant’s fermentation lab, the duo breakdown seven types of fermentation: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum. Readers learn how to build a lab from scratch at home, about the science behind fermentation, and how to use their ferments in their cooking. The recipes require time both to study and to produce, but the results are well worth it for the curious and ambitious cook.
Book details
- author
- René Redzepi and David Zilber
- publisher
- Artisan
- Year published
- 2018
- Pages
- 794
