The Noma guide to fermentation : foundations of flavor / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.
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.
Record details
- ISBN: 9781579657185
- ISBN: 1579657184
- Physical Description: 455 pages : illustrations (chiefly color) ; 26 cm.
- Publisher: New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2018]
- Copyright: ©2018
Content descriptions
- General Note:
- Includes index.
- Formatted Contents Note:
- Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.
Search for related items by subject
- Subject:
- Noma (Restaurant : Copenhagen, Denmark)
Fermentation > Biotechnology.
Flavor.
Fermented foods.
Cooking (Fermented foods) - Genre:
- Cookbooks.
Search for related items by series
Available copies
- 12 of 17 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at McDowell County Public Library.
Holds
- 1 current hold with 17 total copies.
Show All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Marion Library | 664.024 RED (Text) | 37810435743124 | Adult Nonfiction | Available | - |
Accessibility Features
| LDR | 03132cam a2200457 i 4500 | ||
|---|---|---|---|
| 001 | 11153464 | ||
| 003 | CARDINAL | ||
| 005 | 20190206152531.0 | ||
| 008 | 180307s2018 nyua e 001 0 eng | ||
| 010 | . | ‡a 2018003633 | |
| 020 | . | ‡a9781579657185 ‡q(hardcover) ‡q(alkaline paper) | |
| 020 | . | ‡a1579657184 ‡q(hardcover) ‡q(alkaline paper) | |
| 035 | . | ‡a(OCoLC)1028603169 | |
| 040 | . | ‡aDLC ‡beng ‡erda ‡cDLC ‡dOCLCO ‡dYDX ‡dOCLCF ‡dOCLCQ ‡dOCLCO ‡dOQX ‡dWKM ‡dH4N ‡dKVIJL ‡dSINLB ‡dYDX ‡dOCLCO ‡dDLC ‡dOCLCQ ‡dOCLCO ‡dUAP ‡dFBR ‡dUKMGB ‡dCNCAR | |
| 082 | 0 | 0. | ‡a664/.024 ‡223 |
| 100 | 1 | . | ‡aRedzepi, René, ‡eauthor. ‡0(CARDINAL)595509 |
| 245 | 1 | 4. | ‡aThe Noma guide to fermentation : ‡bfoundations of flavor / ‡cRené Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler. |
| 246 | 3 | . | ‡aFoundations of flavor : ‡bthe Noma guide to fermentation |
| 264 | 1. | ‡aNew York, NY : ‡bArtisan, a division of Workman Publishing Co., Inc., ‡c[2018] | |
| 264 | 4. | ‡c©2018 | |
| 300 | . | ‡a455 pages : ‡billustrations (chiefly color) ; ‡c26 cm. | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 490 | 0 | . | ‡aFoundations of flavor |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aPrimer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables. |
| 520 | . | ‡aAt 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. | |
| 610 | 2 | 0. | ‡aNoma (Restaurant : Copenhagen, Denmark) ‡0(CARDINAL)783559 |
| 650 | 0. | ‡aFermentation ‡xBiotechnology. | |
| 650 | 0. | ‡aFlavor. ‡0(CARDINAL)698485 | |
| 650 | 0. | ‡aFermented foods. ‡0(CARDINAL)698591 | |
| 650 | 0. | ‡aCooking (Fermented foods) ‡0(CARDINAL)458376 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(CARDINAL)326315 | |
| 700 | 1 | . | ‡aZilber, David ‡c(Chef), ‡eauthor. ‡0(CARDINAL)783557 |
| 700 | 1 | . | ‡aSung, Evan, ‡ephotographer. ‡0(CARDINAL)345016 |
| 700 | 1 | . | ‡aTroxler, Paula, ‡eillustrator. ‡0(CARDINAL)783558 |
| 902 | . | ‡aMARCIVE 201909 | |
| 902 | . | ‡aMARCIVE 201912 | |
| 902 | . | ‡aMARCIVE 202309 | |
| 901 | . | ‡a11153464 ‡bOCoLC ‡c11153464 ‡tbiblio ‡sSystem Local | |
