La Guía de fermentación de Noma
Includes koji, kombuchas, shoyu sauces, misos, vinegars, garum, lactic ferments and black fruits and vegetables (Foundations of Flavor)
At Noma, all dishes include some fermented element, be it an acidic touch of vinegar, a tasty miso or an impressive gooseberry subjected to lactic acid fermentation.
René Redzepi, chef and co-owner of this Nordic restaurant that topped the list of The Worlds 50 Best Restaurants in 2010, 2011, 2012 and 2014, and also chef David Zilber, director of the Noma fermentation laboratory, reveal in this work the techniques With which we will be able to elaborate his ample pantry of fermented in our own house, and they also show us how to use those ingredients and transform our way of cooking through more than 100 original recipes and 500 color photographs.
- 21 x 29 cm
- René Redzepi, David Zilber
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