The Noma Guide to Fermentation (Foundations of Flavor)

At nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind nomas extraordinary flavor profiles.

Now Ren Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating nomas 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 750 full-color photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested,Foundations of Flavor: The Noma Guide to Fermentationtakes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. Andperhaps even more importantit shows how to use these game-changing pantry ingredients in 100 original talk recipes.

Fermentation is already building as the most significant new direction in food (and health). WithFoundations of Flavor: The Noma Guide to Fermentation, its about to be taken to a whole new level.