Ebook The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor), by René Redzepi David Zilber
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor), by René Redzepi David Zilber
Ebook The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor), by René Redzepi David Zilber
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Review
“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
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About the Author
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.
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Product details
Series: Foundations of Flavor
Hardcover: 456 pages
Publisher: Artisan; 1st Edition edition (October 16, 2018)
Language: English
ISBN-10: 1579657184
ISBN-13: 978-1579657185
Product Dimensions:
7.8 x 1.8 x 10.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
95 customer reviews
Amazon Best Sellers Rank:
#951 in Books (See Top 100 in Books)
I will write a fair review (hence the 3 stars, which I think is generous) despite my major disappointment. I follow the Nordic Food Lab, have watched countless videos about it, I've used it as inspiration and have read their scientific articles. I was therefore expecting more of this "cookbook." I make koji, miso, koji "aminos" etc. so I'd say I'm an intermediate koji hobbyist. I have a fermenter for my koji. However, this book did not give me any new information - there's no learning how to do your own experiments, there's just some ideas an inspiration, which you can easily find if you dig a little, or if you have enough creativity. On the other end of the spectrum, a lot of these are even too difficult for me - lots of recipe that require fermenting at a certain temperature for 10 weeks, using ingredients like bee pollen and fermenting it (what kind of home cook has this budget?!), so I can't help asking, who's the audience? It's neither a beginner book, for people getting into home miso and koji-making (The Book of Miso is still the book after all these years and is more comprehensive), nor is it for people who have dabbled looking for more. It gets a few stars because it's a pretty book, has nice pictures, and it's one of the first of its kind - at least starting perhaps a koji-making fad.
The Noma Guide to Fermentation doesn't just teach you "how" to ferment, it teaches you "why." And the biggest why is that the ferments in this book will make your food delicious. The book starts with very easy projects like lacto-fermentation (typical recipe: fruit, salt, jar, time) on through the complexities of making shoyu, the world's most popular fermented flavor. Yes, you can make your own soy sauce! More than that, this guide gives you the foundation (the "whys") that you can use as a jumping point to go beyond the recipes in the book to #fermentallthethings. Thank you, Rene and David, for sharing your knowledge.
My copy of this book was bound poorly (the covers didn't sit flat), so I sent it back. But I couldn't bring myself to ask for a replacement. I would never make more than one or two things from this book, and neither will you. If you want an introduction to fermentation, Sandor Katz's books are just fine. This book is clearly for foodies, not for cooks -- the amount of special equipment you'd need and ingredients you'd have to mail order is absurd. Basic fermentation is not that hard, the web has plenty of info on recipes and techniques -- your experiments are extremely unlikely to poison you, and you'll come away with a lot more knowledge than you will from this foodie-bait.
As an experienced fermenter of many things, this book is valuable to me. I was hoping for ferments that dealt with fish, meat and dairy, but there are none in this book. I'd be excited to see how NOMA deals with those foods. There are innumerable interesting projects to be made from this book, both verbatim and as touchstones for your own ingredients and ideas. The biggest issue I have with it is that this is a book, essentially, of condiments. Virtually everything in here is to be used as either a side, a small element in a larger dish, or as a straight-up condiment. This is not necessarily bad, but remember that if you spend a year aging your own soy sauce, it is, well, just soy sauce. So if you're the sort of person who digs that sort of thing (as I am), you'll like it. If not, look elsewhere.
This book has been written by the fellas from Noma, former world number 1 restaurant on the planet. Rene made clear early on in this book that fermentation plays a HUGE part in everything they do at the restaurant. Each recipe is tried and true, each recipe has been utilized at their restaurant. They explain how to use each recipe and give you ideas on different things you can do.Overall this is the best book on fermentation I have read, it is clear, easy to understand, it is expansive and just straight enjoyable to read. I cant wait to start trying some of the recipes!
Amazing. A detailed guide for the advanced class in fermentation. If you want a more basic or broader book, Sandor Katz’s books are great. But to take it to the next level, this book is truly amazing. It will allow you to undertsand how to apply fermentation techniques to other substrates. Learn how to lacto-ferment and the how to experiment and apply to other items you are interested in. This book in particular is for cooks! Lots of examples of how to utilize these ferments to take your cooking to the next level. I wanted to understand how to use Koji and ferment it; this book teaches me specifically how. I wanted to learn how to build a fermentation chamber - this teaches me how! If you want basics or ready to eat, see Sandor is great. But if you want to take your ferments to next level, this book is indispensable and best in class. Thank René and David.
This is a fantastic extesive book for people/cooks/chefs that want to learn more about fermentation and how it works.If you just want a book to open and cook the same day this isn't the book you're looking for. Overall an amazing read if you're someone who wants to learn how fermentation works and possibly try it on your own.
I honestly was not expecting this book to be as thick as it is. It covers multiple variations on classic fermented foods in every section and gives recommended uses and history for each one.My kitchen is about to look like a mad scientists lab
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