The Noma Guide to Fermentation
Including koji, kombuchas, shoyus, misos, vinegars, garums, lactoferments, and black fruits and vegetables (Foundations of Flavor)
by René Redzepi
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Should I read this?
appears in Fermentation, Diy, and Coffee Table.
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 savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma?s extraordinary flavor profiles. Now René Redzepi, chef and coowner...
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appears in Fermentation, Diy, and Coffee Table.
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