The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

by David Zilber, Rene Redzepi, René Redzepi

Book Overview

New York Times BestsellerA New York Times Best Cookbook of Fall 2018​ "An indispensable manual for home cooks and pro chefs." --WiredAt 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...

• Format: Hardcover
• Language: English
• ISBN: 1579657184
• ISBN13: 9781579657185
• Release Date: October 2018
• Publisher: Artisan Publishers
• Length: 456 Pages
• Weight: 2.60 lbs.
• Dimensions: 1.6" x 7.8" x 10.1"

Customer Reviews

Never received book

I ordered this book in March and called when I didn’t arrive in April. I was told nothing could be done. Really upset. I was a big fan of this site.