The Noma guide to fermentation : foundations of flavor
(Book)
Author
Contributors
Published
New York : Artisan, a division of Workman Publishing Co., Inc., [2018].
ISBN
9781579657185, 1579657184
Appears on list
Status
Description
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Also in this Series
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Copies
Location | Call Number | Status |
---|---|---|
Oak Brook Public Library - Nonfiction | 664.024 RED | Being transferred between libraries |
Location | Call Number | Status |
---|---|---|
Batavia Public Library District - Adult Nonfiction | 641.4 RED | On Shelf |
Bensenville Community Public Library District - Nonfiction | 664.024 RED | On Shelf |
Blue Island Public Library - Stacks | 664.024 RED | On Shelf |
Downers Grove Public Library - 2nd Floor - Adult | 641 PRESERVING FERMENTING RED | On Shelf |
Forest Park Public Library - Stacks | 664.024 RED | On Shelf |
More Details
Published
New York : Artisan, a division of Workman Publishing Co., Inc., [2018].
Format
Book
Physical Desc
455 pages : illustrations (chiefly color) ; 26 cm
Language
English
ISBN
9781579657185, 1579657184
Notes
General Note
Includes index.
Description
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 flavor profiles. Now René 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 Nomas 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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 more than 100 original recipes.
Citations
APA Citation, 7th Edition (style guide)
Redzepi, R., Zilber, D. (., Sung, E., & Troxler, P. (2018). The Noma guide to fermentation: foundations of flavor . Artisan, a division of Workman Publishing Co., Inc..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)René, Redzepi et al.. 2018. The Noma Guide to Fermentation: Foundations of Flavor. Artisan, a division of Workman Publishing Co., Inc.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)René, Redzepi et al.. The Noma Guide to Fermentation: Foundations of Flavor Artisan, a division of Workman Publishing Co., Inc, 2018.
MLA Citation, 9th Edition (style guide)Redzepi, René,, David (Chef) Zilber, Evan Sung, and Paula Troxler. The Noma Guide to Fermentation: Foundations of Flavor Artisan, a division of Workman Publishing Co., Inc., 2018.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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