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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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this book was fascinating but absolutely impractical even for my extremely extra fermentation loving ass self

The Noma Guide to Fermentation (Foundations of Flavor The Noma Guide to Fermentation (Foundations of Flavor

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. In most cases, there’s no single “right” way, so the recipes are written with multiple methods and possible pitfalls in mind. We go into quite a bit of detail—more than you may need in some instances—but we want you to feel as comfortable making these ferments as one of our own chefs would be if tasked with making one for the first time. Even though it may require a little patience and commitment, you can and absolutely should produce your own shoyus and misos and garums. Once you taste the rewards of your effort, it’s hard to imagine cooking without them. Plus, it all gets easier the second time around. What's particularly nice about the book is that it takes the time to go into in-depth explanations. Many of its recipes have photos that illustrate what your ferment should look like over days, weeks, and even months, which is really helpful if you're worried that what you're making is going sideways. It also gives Redzepi and Zilber room to talk about their more unique creations. When they make vinegar out of celery, or miso out of peas (usually it's soybeans), they understand that we're going to need some suggestions on what to do with them. Celery vinegar, it turns out, makes an intriguing topping for fresh cheese when combined with herbs and olive oil. Miso made with with peas, or "peaso," as they call it, can be folded into butter to adorn mashed potatoes, or it can be combined with garlic oil and used as a beef marinade. One particularly helpful pairing note is to simply use the fermented product with the same foods you'd pair their unfermented versions with. If you’re somewhat experienced in using bacteria, yeast and moulds to transform your foods, and want to up your game with these specific ferments, then you’ll froth this book. If you use this book to experiment and further your skills, you will be a better fermenter for it. Enjoy!An edible chemistry experiment. . . . Fascinating reading for armchair cooks - or a novel challenge for intrepid culinary adventurers." A wildly practical and fascinating examination of one of the world’s oldest methods of food preservation.”

Foundations of Flavor: The Noma Guide to Fermentation - Goodreads

A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt.” The first two chapters are beginner friendly (lacto-fermentation and kombucha), then there’s a steep nose dive into intermediate (vinegar) and advanced ferments (koji, miso, shoyu, garum). Koji is a huge topic that lays the foundation for the chapters on miso and shoyu (soy sauce), so if you’re interested in koji, you’ll love the majority of content. With The Noma Guide to Fermentation, René and his team have written the definitive guide to creating fermented foods. We're all smarter for the years of research that went into this book, and I'm thrilled that home cooks and professionals alike have access to this information." An indispensable glimpse into how the four-time world’s best restaurant approaches fermented foods, all adapted for the home kitchen. . . . Once you’ve made your first ferment, you’ll understand first-hand how intuitive the methods are and how applicable they are to limitless raw ingredients.” This cookie is set by the provider Akamai Bot Manager. This cookie is used to manage the interaction with the online bots. It also helps in fraud preventionsFinally, following each recipe, you’ll see a few practical applications for the ferment in your day-to-day cooking—many of which are inspired by preparations we make at Noma. Techniques for achieving the tangy, deeply savory, overall extraordinary flavor that fermentation can bring to a dish.” René Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible enough for novices, The Noma Guide to Fermentation is sure to elevate the practices of those of us already enchanted with the vast realm of fermentation."

Noma Guide to Lacto Fermented Pickles — Ethan Noma Guide to Lacto Fermented Pickles — Ethan

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.” The lacto-ferments chapter did remind me that I've been meaning to make kimchi (and conveniently I received a napa cabbage in my CSA box on Saturday). I now have two jars fermenting on my counter as I type. Don’t worry, I’ll guide you through the basic layout, highlights and criticisms so that you can decide of yourself.

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!" When noma first set out to define itself as a restaurant almost 15 years ago, René and the team set out to define the foodways of our region. Somehow they knew that limitations were bound to bring focus. Not that it was lazy to call up a vegetable supplier and ask for lemons for that evening’s fish dish, but in a way (creatively at least) it was [lazy]. Unfortunately is you’re a fermenting newbie, you’ll probably become overwhelmed by some of the methods and required equipment (e.g. fermentation chamber).

The Noma Guide to Fermentation by David Zilber - Waterstones The Noma Guide to Fermentation by David Zilber - Waterstones

Together, we plowed through the prep for multiple ferments: vats of lacto-fermented blueberries, pluots, mushrooms and honey; vinegar made with pluots—the recipe called for plums, but the pluots looked better; and coffee and mango kombuchas. Run it through a cycle of your dishwasher. Or if that's not possible, you can disinfect and clean with some vinegar and hot water This was another one of those books that took a subject that I'm passionate about and wanted to learn more about, and convinced me that I probably shouldn't even try. I know that's not the goal, but it really makes it seem absolutely expensive, fiddly and complicated. I highly recommend Sandor Katz's fermentation books if you want to feel inspired and actually do the things you're reading out. This will be a good fit for people who just want to be impressed with the process or for really hard core folks. It wasn't a good fit for me. This book is a comprehensive tour of the ferments we employ at Noma, but it is by no means an encyclopaedic guide…” Variations: Noma is known for pushing the boundaries of standard ferments. In this section you’ll learn how to elevate the base recipe using different ingredients and slightly altered methods. Here’s a sneak peak of what you’ll discover…Now it is time to wait. Normally, just leave them at room temperature, though Noma does their ferments at 82 F. You can ferment in the fridge, though it will ferment at a much slower pace. This cookie, set by YouTube, registers a unique ID to store data on what videos from YouTube the user has seen. 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."

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