Autorentext

René Redzepi is the chef and co-owner of Noma in Copenhagen, five times recognized as the world’s best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the New York Times to Wired and profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner, and *The Noma Guide to Fermentation *was a New York Times bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.

Klappentext

Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking.

The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.

In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.

Inhalt

Chapter 1: Pickles and Preserves
Vinegars and Vinegar Pickles
Pine Vinegar  
Oregano and Lemon Thyme Vinegar
Fines Herbes Vinegar
Pickled Wild Beach Roses     
Pickled Elderflower   
Pickled Black Currant Shoots
Preserved Pickled Chantarelles         
Pickled Chiles
Pickled Fennel
Salted and Brined Preserves
Salted Ramson Capers           
Sloeberry Capers       
Black Currant Capers
Pinecone Olives         
Brined Noble Fir Cones         
Brined Unripe Grapes
Brined Japanese Quince        
Brined Green Gooseberries   
 
Chapter 2: Dried Ingredients, Salts, Spice Mixes
Dried Ingredients     
Dried Vegetables                    
Dried Flowers and Herbs       
Semi-Dried Fruit        
Blended Salts
Pine Salt         
Elderflower Salt         
Yuzu Salt
Rose Salt
Reduced Salts           
Noble Fir Salt
Saffron Kelp Salt       
Cold-Infused Kelp Salt          
Roasted Kelp Salt      
Spice Mixes   
Danish Curry Powder
Marigold Spice Mix   
Mustard Seed Spice Mix       
Roseroot Spice Mix   
Reindeer Penis Spice Mix     
Berry Spice Mix        
Woodruff and Japanese Quince Za’atar
           
Chapter 3: Oils and Butters
Pressed Oils  
Hazelnut Oil  
Linseed Oil    
Mustard Seed Oil       
Walnut Oil     
Sunflower Seed and Beef Garum Oil
Macerated Oils
Horseradish Oil                      
Rhubarb Root Oil      
Cep Oil          
Mirabelle Blossom Oil          
Pheasant-Spice Oil
Fresh Barley Koji Oil
Roasted Kelp Oil
Blended Oils
Rose Geranium Oil                
Douglas Fir Oil          
Lemon Verbena Oil
Elderflower Oil          
Parsley Oil     
Black Currant Leaf Oil          
Rose Oil         
Pounded Oils 
Spruce Wood Oil                   
Douglas Fir Wood Oil
Black Currant Wood Oil
Butters
Smoked Butter                       
Brown Butter
Fresh Barley Koji Butter       
Japanese Quince Butter
 
Chapter 4: Broths and Other Liquids
Broths
Cold-Infused Dashi
Roasted Kelp Dashi   
Pine Dashi      
Yeast Broth    
Maitake Broth
Mushroom Kelp Broth
Shrimp Stock 
Smoked Fish Broth    
Clarified Crab Broth
Ice-Clarified Mussel Broth
Other Liquids                       
Pressing Through a Superbag
Pressing with a Wine Press   
Freezing Before Pressing      
Slow Machine Juicing (Masticating) 
Fast Machine Juicing (Centrifugal Juicing)  
Clarifying by Boiling 
Ice-Clarifying
 
Chapter 5: Reductions, Skins, Caramels, Fudges
**Reductions    
Cucumber Reduction             
Peaso Water Reduction          
Yeast Broth Reduction           
Dashi Reduction        
Beet Reduction          
Blueberry Reduction
Skins  **
Fresh Milk Skin (Nordic Milk Yuba)
Caramelized Milk Skin    &#160…