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The Noma Guide to Fermentation

  • Livre Relié
  • 456 Nombre de pages
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Zusatztext “A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that... Lire la suite
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Description

Zusatztext “A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt.” — The New York Times “An indispensable manual for home cooks and pro chefs.” — Wired “[A] window into the magic . . . of what is arguably the most famous restaurant in the world.” — Food & Wine   “ The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It’s also one of the most illuminating. I’m someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways.” — The New York Times Book Review   “This book on fermentation is the master class.” —Eater, The Best Cookbooks of Fall 2018 “Poised to become an essential tome in professional and home kitchens.” — San Francisco Chronicle   “ The Noma Guide to Fermentation  is really something special. . . . It’s a great beginner’s overview and it’s also creative and artistic, and I really recommend checking it out.” —The Splendid Table “Refreshingly accessible.” —Grub Street, The Best New Fall Cookbooks   “A stunningly detailed guide to fermentation, offering home cooks and curious eaters an unprecedented glimpse into the fascinating mechanics of the centuries-old technique, with recipes. The Noma Guide to Fermentation  is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun.” — FoodandWine.com   “What the book makes clear is that [Redzepi’s] secret isn’t fermentation, it is the ways in which he’s elevated it to a fine art. . . . Penned with the lightness, humor and journalistic acumen of a Michael Pollan tome.” — Modern Farmer   “Approachable recipes that home cooks can use to add nuance to their cooking.” — Fine Cooking “A wildly practical and fascinating examination of one of the world’s oldest methods of food preservation.” — Publishers Weekly , starred review “An edible chemistry experiment. . . . Fascinating reading for armchair cooks – or a novel challenge for intrepid culinary adventurers.” — Christian Science Monitor “Something for the true food nerd (and I mean that in the most complimentary way). . . . The recipes are fascinatingly inventive, and the processes behind those recipes are written in a style that makes a novice like me feel like he could give it a go.” —FieldandStream.com “Without question, you need this book. Even if you already have a basic understanding about lacto-fermenting; fermenting kombucha, vinegar, and working with koji; and making your own vinegars, this volume is a treasure trove of inspiration. . . . Beyond the fermentations themselves, Redzepi and Zilber share clever ideas for using each ingredient, such as a blended fermented blueberry paste to smear on fresh corn [and] a coffee kombucha soaked into ladyfingers for tiramisu. . . . Indispensable.” — Plate, The Best Fall 2018 Cookbooks “A new way to...

Auteur

René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been 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. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.


Texte du rabat

Influential chef Rene Redzepi shares new techniques for fermentation inspired by regularly cited world's best restaurant Noma's dishes. Kombuchas, shoyus, misos and more.



Résumé
The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional c

Informations sur le produit

Titre: The Noma Guide to Fermentation
Sous-titre: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
Auteur:
Code EAN: 9781579657185
ISBN: 978-1-57965-718-5
Format: Livre Relié
Editeur: US Books
Genre: Cuisine et boissons
nombre de pages: 456
Poids: 1180g
Taille: H261mm x B200mm x T48mm
Année: 2018