The Noma Guide to Fermentation
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Fermentation is moving away from the school of faddish wackiness to a greater understanding of the benefits that the flavour profile can give food and the health benefits of eating fermented foods. Noma, the Copenhagen restaurant of René Redzep, has been one of the instigators in this culinary appreciation.
Every dish at Noma includes some element of fermentation, be it a bright hit of vinegar, a deeply savoury miso or . . . . a lacto-fermented gooseberry. David Zilber runs the restaurants fermentation lab and in this book he and Redzepi share some of the techniques for making Noma’s extensive larder of ferments at home and show the reader how these ingredients can transform your cooking.
There are over a 100 recipes in this beautifully designed book including elderflower kombucha, black garlic balsamic and hazelnut miso.
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