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

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The Noma Guide to Fermentation gathers detailed recipes for the restaurant’s most successful discoveries, documents the current state of the craft they’ve helped advance, and offers a superb introduction for chefs and home cooks alike to the practicalities and pleasures of cooking with microbes.” René Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible enough for novices, The Noma Guide to Fermentation is sure to elevate the practices of those of us already enchanted with the vast realm of fermentation.” If you use this book to experiment and further your skills, you will be a better fermenter for it. Enjoy! Going deep into human history, we find so much variety in the styles of fermentation from place to place. Ideas, and people, moved much more slowly thousands of years ago. Traditions kept ancient recipes for fermented foods true over the course of centuries and generations, and we still enjoy many of those foods today. Those invaluable traditions worked by keeping variation to a minimum. In the past, fermentation was different because it had to be, while today, it’s different because it can be. In the detailed, intelligent Noma Guide to Fermentation . . . accessibility is the goal. . . . What’s astounding about this book, coming from Noma, is that the recipe for lacto fermented blueberries is simple, easy, well laid out, presented with options (like many of the recipes here) based on your preferences or available equipment. Most recipes are followed by suggestions that seem delicious, and again, astoundingly sane.”

The Noma Guide to Fermentation by David Zilber - Waterstones The Noma Guide to Fermentation by David Zilber - Waterstones

For lacto fermentation, no! Obviously, make sure they are clean of visible dirt and grime, but since LAB exists naturally on our skin, there is no need to use gloves as that may actually help the LAB population thrive. An edible chemistry experiment. . . . Fascinating reading for armchair cooks - or a novel challenge for intrepid culinary adventurers." After reading The Noma Guide to Fermentation, I want to lacto-ferment every single thing in sight! A whole new world of ideas has been opened. As ever, René and his Noma team generously share their knowledge of their initial fermentation 'accidents' and how the alchemy of mold, yeast, and bacteria can completely transform one's cooking." Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more In-depth Base Recipe: The first recipe of every chapter walks you through the basics of each fermentation method. It is important to learn this base recipe, as it serves as foundational knowledge for every subsequent recipe in the chapter.A lot of researchers suggest that consuming fermented foods – which are full of living populations of the bacteria responsible for their creation – helps to populate the gut with a fresh shot of the microbes that keep us healthy. Now, the human microbiome is a lot more complex than the communities of organisms that exist in many fermented foods, and while there is still much research to be done in these fields, you’ll rarely hear someone who eats a lot of fermented foods complain about their upset stomachs. Maybe there’s more truth in grandma’s cooking than we realise… Run it through a cycle of your dishwasher. Or if that's not possible, you can disinfect and clean with some vinegar and hot water

The Noma Guide to Fermentation by David Zilber - Waterstones

But cookbooks aren’t meant to be stored on coffee tables, they’re meant to kept in the kitchen, acquiring stains and dog ears. So that was one of the starting points when considering just what this book was going to be, very early on in the process. One of the main reasons cooking from the previous noma cookbooks was so hard was because the ingredients were often rare and hard to come by. So we asked ourselves, “What main pillar of the restaurant’s identity is actually something you could do everywhere?” The science lab at Noma is the perfect culinary incubator to take on an in-depth study of fermentation. I am thrilled that Redzepi and Zilber have given us access to their diligent research as they offer us the recipes for their most successful, and delicious, results!”After reading The Noma Guide to Fermentation, I want to lacto-ferment every single thing in sight! A whole new world of ideas has been opened. As ever, René and his Noma team generously share their knowledge of their initial fermentation ‘accidents’ and how the alchemy of mold, yeast, and bacteria can completely transform one’s cooking.” With The Noma Guide to Fermentation, René and his team have written the definitive guide to creating fermented foods. We’re all smarter for the years of research that went into this book, and I’m thrilled that home cooks and professionals alike have access to this information.” Variations: Noma is known for pushing the boundaries of standard ferments. In this section you’ll learn how to elevate the base recipe using different ingredients and slightly altered methods. Here’s a sneak peak of what you’ll discover… Applications: Examples of how each fermentation can be used as a foundation of flavour in a meal or beverage. These short informal recipes don’t have an ingredients list, measurements or exact method because “specifics aren’t nearly as important as the possibilities”.