The Noma Guide to Fermentation Including Koji Kombuchas Shoyus Misos Vinegars Ga

by René Redzepi, David Zilber

Artisan Books · 2018 · 456 pages

Unlock a world of complex flavors previously reserved for elite kitchens with this essential guide from the acclaimed Noma restaurant. Explore the transformative power of fermentation, moving beyond everyday pickles to master the creation of unique ingredients like koji, shoyu, and garum. This meticulously illustrated volume offers over 100 accessible recipes, empowering home cooks to infuse their dishes with the same groundbreaking tastes that have earned Noma global recognition.

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