The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

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The Noma Guide To Fermentation - MiNDFOOD The Noma Guide To Fermentation - MiNDFOOD

This is a book meant to bring some clarity to a hazy realm of cooking, full of confusing and unfamiliar terminology. We’ve spent the past decade investigating and unraveling fermentation for ourselves, and we’ll try to share what we’ve learned with you. But more important, we want you to come away from this book with the same feeling of exhilaration and wonderment that we have whenever we make and use one of the miraculous products of fermentation.Charcuterie: Noma is famous for its autumnal menu featuring incredible game dishes; however meat fermentation in this book is limited to a chapter on garum (fish sauce). Noma plans to explore fermented meats in the future, but haven’t put their money where their mouth is, as of yet. Thus, no charcuterie in this book. This cookie is used for load balancing purposes. The cookie does not store any personally identifiable data. Good quality ingredients! Or as the French say, “ matière première”. Your ferments are only as good as the products that go into them. Sourcing the best apples you can will yield you the best apple kombucha; the best legumes you can find will produce the best miso you can make. What a lot of people often fail to understand is that fermentation IS cooking, it just happens more slowly. After reading The Noma Guide to Fermentation, I want to lacto-ferment every single thing in sight! A whole new world of ideas has been opened. As ever, René and his Noma team generously share their knowledge of their initial fermentation 'accidents' and how the alchemy of mold, yeast, and bacteria can completely transform one's cooking." Can be achieved at home. Honest. . . . A massive amount of thought has been put into the writing and the layout of this book and it is clear that a lot of heart has gone into it, too. To be privy to such an extensive and in-depth knowledge of fermentation from these two is an incredible benefit.”

The Noma Guide to Fermentation - Google Books The Noma Guide to Fermentation - Google Books

Absolutely! We wouldn’t have fermented foods today if home cooks hadn’t carried on these traditions for millennia! I totally understand that fermentation may seem daunting, or challenging, or unapproachable, but it really isn’t beyond reach! In our book, we make a conscious effort to ease people into fermentation by beginning with the simplest practices. 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." The science lab at Noma is the perfect culinary incubator to take on an in-depth study of fermentation. I am thrilled that Redzepi and Zilber have given us access to their diligent research as they offer us the recipes for their most successful, and delicious, results!”In the detailed, intelligent Noma Guide to Fermentation . . . accessibility is the goal. . . . What's astounding about this book, coming from Noma, is that the recipe for lacto fermented blueberries is simple, easy, well laid out, presented with options (like many of the recipes here) based on your preferences or available equipment. Most recipes are followed by suggestions that seem delicious, and again, astoundingly sane." J'ai beaucoup aimé avoir la genèse du livre, avec le laboratoire de fermentation du Noma et ses découvertes. C'est rare de voir un livre d'un niveau technique aussi précis être en même temps aussi libérateur et accessible, au moins en terme de langage. Going deep into human history, we find so much variety in the styles of fermentation from place to place. Ideas, and people, moved much more slowly thousands of years ago. Traditions kept ancient recipes for fermented foods true over the course of centuries and generations, and we still enjoy many of those foods today. Those invaluable traditions worked by keeping variation to a minimum. In the past, fermentation was different because it had to be, while today, it’s different because it can be.