The Noma Guide to Fermentation

Synopsis

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.

New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

"An indispensable manual for home cooks and pro chefs." -Wired

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 savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic.

Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René 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. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.

With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, 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-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health).

With The Noma Guide to Fermentation, it's about to be taken to a whole new level.

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Summary

The Noma Guide to Fermentation is a comprehensive look at the world of fermentation, with detailed information on the processes and ingredients. From the scientists at the renowned Noma restaurant in Copenhagen, this book offers an in-depth look at how to create and apply fermentation-based flavors to your own kitchen.

Chapter One: Introduction to Fermentation

The first chapter offers a brief introduction to fermentation, the history of fermentation as well as the science behind the process. It also provides some basic fermentation techniques, such as brining and lacto-fermentation, and examples of fermentation recipes, such as sauerkraut, kimchi, and sourdough. This chapter is designed to give the reader a basic understanding of what fermentation is and how it works.

Chapter Two: Starting Fermentations

The second chapter begins by taking a look at the tools used in fermentation and what sort of ingredients work best for the process. It continues with the different techniques used in fermentation, such as controlling the temperature and oxygen levels, and the different types of microorganisms used. This chapter also provides detailed instructions on how to get started with a fermentation, from preparing the ingredients and equipment, to monitoring and controlling the fermentation process.

Chapter Three: Ingredients

This chapter talks about the major ingredients used in fermentation, such as fruits, vegetables, grains, meats, and dairy products. It also provides information on different types of molds, yeasts, and bacteria cultures, as well as how to choose, store, and prepare different types of ingredients for the best outcomes.

Chapter Four: Fermentation Recipes

The fourth chapter focuses on some specific fermentation recipes, such as beer, pickles, and kombucha. It also provides instructions on how to troubleshoot any problems that may arise with your ferments.

Chapter Five: Using Fermented Foods

This chapter is all about creating dishes with fermented food. It is filled with recipes such as miso glazed duck breast, fermented kimchi pancakes, and fermented salsa. It also offers useful tips on how to incorporate fermented ingredients into everyday cooking.

Chapter Six: Preserving Ferments

The sixth chapter covers how to preserve and store fermented foods. It talks about different methods of preservation such as canning, drying, and freezing, as well as provides tips for achieving the best outcomes for long-term storage.

Chapter Seven: Resources

The seventh chapter provides resources for furthering your fermentation knowledge. It includes guides on making sake, yogurt, and kombucha, as well as a thorough list of websites and books to reference for additional information.

Overall, The Noma Guide to Fermentation is an invaluable resource for anyone interested in creating or consuming delicious fermented foods. It offers a comprehensive look at the science, process, and techniques behind fermentation, as well as step-by-step directions for making a variety of ferments. It also provides guidance on how to store and use the ferments for cooking and preserving, making it a must-have guide for aspiring and seasoned fermentation enthusiasts alike.