{"product_id":"the-noma-guide-to-fermentation","title":"The Noma Guide to Fermentation","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, by René Redzepi and David Zilber, is a groundbreaking cookbook that delves into the art and science of fermentation, a technique integral to the extraordinary flavours at Noma, the world-renowned restaurant frequently named the best in the world. This comprehensive guide introduces readers to an array of fermentation techniques that go well beyond the basics of kimchi and sauerkraut.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e Bestseller\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks of the Year by the \u003cem\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003cem\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e“An indispensable manual for home cooks and pro chefs.” —\u003cem\u003eWired\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eAt Noma, fermentation is a crucial element, featuring in every dish. This could be a tangy splash of vinegar, the umami richness of miso, the vibrant zing of garum, or the concentrated sweetness of black garlic. Fermentation forms the backbone of Noma’s innovative flavour profiles.\u003c\/p\u003e\n\n\u003cp\u003eNow, René Redzepi, co-owner and visionary chef of Noma, and David Zilber, the head of the restaurant’s esteemed fermentation lab, reveal the secrets behind their one-of-a-kind pantry of ferments. This book is thoughtfully designed for home cooks, providing never-before-seen techniques used at Noma. With over 500 detailed photographs and illustrations, each recipe is clearly written and meticulously tested to ensure accessibility.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e guides you through a diverse world of ferments, including koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and even blackened fruits and vegetables. Additionally, it offers more than 100 original recipes to incorporate these transformative ingredients into your everyday cooking, empowering you to revolutionise your culinary repertoire.\u003c\/p\u003e\n\n\u003cp\u003eFermentation isn't just a culinary trend; it's a movement towards healthier and more flavourful eating. With \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, readers will be equipped to explore this ancient technique in an entirely new and sophisticated way, bringing the magic of Noma to their own kitchens.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":45714234736876,"sku":"9781579657185","price":66.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781579657185.jpg?v=1726003834","url":"https:\/\/bookhero.pro\/products\/the-noma-guide-to-fermentation","provider":"Book Hero","version":"1.0","type":"link"}