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.
With Foundations of Flavor: The Noma Guide to Fermentation, it\'s about to be taken to a whole new level..
And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health).
With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 they do so with a book conceived specifically to share their knowledge and techniques with home cooks.
Fermentation is one of the foundations behind noma\'s extraordinary flavour profiles.
Now Rene 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.
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
