{"product_id":"foundations-of-flavor-the-noma-guide-to-fermentation-including-in-depth-step-by-step-information-on-making-and-using-koji-kombuchas-shoyus-misos-9781579657185","title":"Foundations of Flavor: The Noma Guide to Fermentation: Including In-Depth, Step-By-Step Information on Making and Using Koji, Kombuchas, Shoyus, Misos","description":"\u003cp\u003e • Author(s): Rene Redzepi\u003cbr\u003e • Publisher: Hachette\u003cbr\u003e • Publisher Imprint: Hachette\u003cbr\u003e • Subject: Cookery \u0026amp; Food Services\u003cbr\u003e • BISAC: Individual Chefs \u0026amp; Restaurants\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt 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. \u003cp\u003e\u003c\/p\u003e 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, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.","brand":"Artisan Publishers","offers":[{"title":"Hardcover","offer_id":45029158158487,"sku":"9781579657185","price":2478.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781579657185.webp?v=1769203380","url":"https:\/\/atlanticbooks.com\/products\/foundations-of-flavor-the-noma-guide-to-fermentation-including-in-depth-step-by-step-information-on-making-and-using-koji-kombuchas-shoyus-misos-9781579657185","provider":"Atlantic Books","version":"1.0","type":"link"}