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The Noma Guide to Fermentation (Foundations of Flavor)

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The Noma Guide to Fermentation (Foundations of Flavor)
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Format:
Bog, hardback
Udgivelsesdato:
08-10-2018
Sprog:
Engelsk
Sidetal:
440
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(1 anmeldelser)
  1. Beskrivelse

    Den innovative og verdensberømte kok, René Redzepi deler i "The Noma Guide to Fermentation (Foundations of Flavor)" nye fermenteringsteknikker, viden og opskrifter.

    Fermentering er en af de kulinariske grundpiller i Nomas utrolige smagsunivers og indgår på varieret vis i restaurantens ekstraordinære smagsoplevelser. René Redzepi har til "The Noma Guide to Fermentation (Foundations of Flavor)" samlet en række fermenteringsteknikker og opskrifter, der sagtens kan anvendes i hjemmekøkkenet.

    Med mere end 750 farvefotos og 100 originale opskrifter giver René Redzepi lyst til selv at udforske fermentering. Hvad enten det er klassisk som kimchi og sauerkraut eller mere udfordrende som kombucha, miso eller fermentering af frugter og grøntsager.                  

     

  2. Yderligere info
    ISBN13:
    9781579657185
    Bredde:
    191 mm
    Højde:
    254 mm
    Forlag:
    Artisan
    Format:
    Hardback
    • Forlagets beskrivelse

      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.

    • Bibliotekernes beskrivelse

      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 750 full-colour photographs

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