René Redzepi: Foundations of Flavor: The Noma Guide to Fermentation, Gebunden
Foundations of Flavor: The Noma Guide to Fermentation
- Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments and black Fruits Vegetables
- Illustration:
- Paula Troxler
- Fotos:
- Evan Sung
- Verlag:
- Workman Publishing, 10/2018
- Einband:
- Gebunden
- Sprache:
- Englisch
- ISBN-13:
- 9781579657185
- Artikelnummer:
- 8122485
- Umfang:
- 455 Seiten
- Sonstiges:
- 750 color photorgraphs
- Gewicht:
- 1167 g
- Maße:
- 259 x 197 mm
- Stärke:
- 48 mm
- Erscheinungstermin:
- 16.10.2018
- Hinweis
-
Achtung: Artikel ist nicht in deutscher Sprache!
Klappentext
New York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more
"An indispensable manual for home cooks and pro chefs." ---Wired
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 co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's 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 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And---perhaps even more important---it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Biografie (René Redzepi)
René Redzepi, geboren 1978, ist Küchenchef des Kopenhagener Restaurants Noma und weithin anerkannt als einer der einflussreichsten Köche auf internationalem Parkett. Im Noma, das 2010 zum besten Restaurant der Welt gekürt wurde, entwickelte er eine innovative nordische Küche mit besonderem Schwerpunkt auf regionalen Spezialitäten.Biografie (Paula Troxler)
Paula Troxler, geboren 1981 in Willisau, studierte visuelle Kommunikation in Luzern und Leipzig und lebt heute in Zürich. Seit 2006 arbeitet sie als freischaffende Illustratorin und Gestalterin. Illustrationen von ihr erscheinen regelmässig. Für ihre Arbeiten erhielt sie zahlreiche Auszeichnungen.