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The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
✍️ Redzepi, Rene
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📝 Description: The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
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 chefs alike.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.6
Based on 1 reviews
E
Eatbook Family editorial team
This influential guide provides a fascinating look into advanced fermentation, offering a wealth of technical knowledge from a world-leading restaurant. However, its rigorous and specialized focus means it does not suit casual cooks looking for quick weeknight dinners or simple recipes. The demanding methods and uncommon ingredients require dedicated time, specialized equipment, and culinary patience that may overwhelm beginners. For adventurous food enthusiasts and dedicated professionals willing to embrace complexity, it is an inspiring masterclass. For those seeking accessible home cooking, it will likely prove overly elaborate and impractical.
