The Noma Guide to Fermentation : : Foundations of Flavor

Locations
Call Number: 664.024 Re, Adult Book / Nonfiction / Cooking / Canning & Preserving / Redzepi, Rene
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	664.024 Re	4-week checkout	On Shelf
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Canning & Preserving / Redzepi, Rene	4-week checkout	Due 05-01-2024

Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.
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 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 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.

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COMMUNITY REVIEWS

THIS BOOK WILL MAKE YOU POPULAR submitted by oriolbt on July 20, 2023, 3:06pm Do you enjoy eating? This book contains infinite wisdom. Sandor Ellis Katz and his umpteen fermentation guides are great, and contain a wealth of recipes, but the Noma guide is the antithesis to Katz's often-crunchy and minimally illustrated tomes. Essentially Nordic and design-y, with warm and pleasantly aesthetic photography so you know what various ferments should look like throughout the process.

Content is similarly direct and approachable, courtesy of Redzepi and the brilliant (can't say this enough) David Zilber. Each ferment comes with several inspiration points for where/how to incorporate it. These suggestions are excellent and welcome, allowing home cooks to utilize the ferments as simply or involved-ly as they wish. For instance, there's no NEED to lacto-ferment mangos in honey, then use this as the base for a kombucha, nor to peel your lacto-fermented plums, dehydrate the skins, and pulse-blitz them into a funky, tangy, peach skin salt to dress roast bass or grilled pork chops. But if you're like me and enjoy doing the most, you will. This book makes whole new worlds your oyster, ones you didn't know existed.

Lacking a setup with humidity control, a refractometer, and a pressure cooker, I have only directly utilized the section on lacto-fermentation. I had significant experience with lacto-fermenting produce before reading this book, but with this book, my imagination has blossomed endlessly outward. I stay fermenting darn near everything nowadays! The food waste I generate is drastically reduced; fermented brassica ribs cut thin on the bias are a great way to make fibrous stems not just palatable but delicious. My friends I cook for are vocally appreciative, and when I do hew to Noma's suggestions, I am showered with praise - e.g., brushing lacto blueberry puree onto grilled and buttered sweet corn.

Obtaining this book (and procuring a vacuum sealer - no more moldy ferments!) doubled my kitchen game practically overnight. Don't sleep.