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The Noma Guide to Fermentation

Hardcover, 2018
399 SEK
In stock for immediate delivery
SWEDEN SHIPPING Shipping Class 1 = 40 SEK
Shipping Class 2 = 60 SEK
Shipping Class 3 = 90 SEK EUROPE SHIPPING Shipping Class 1 = 100 SEK (approx 10 EUR)
Shipping Class 2 = 150 SEK (approx 15 EUR)
Shipping Class 3 = 200 SEK (approx 20 EUR) OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK (approx 15 USD)
Shipping Class 2 = 200 SEK (approx 20 USD)
Shipping Class 3 = 300 SEK (approx 30 USD)

NOTE: You can buy as many items you want within the same shipping class. Read more » ×

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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