Noma's handboek voor fermenteren - Foundations of flavour

René Redzepi & David Zilber
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Restaurant Noma in Copenhagen by chef René Redzepi has been voted best restaurant in the world four times. The restaurant has its own fermentation lab headed by Canadian David Zilber. The two men have joined forces and have written this handbook ferment. Fermentation is the processing of foodstuffs with the help of microbes (yeasts, fungi, bacteria). For example, think of sauerkraut. This book is about the fermented products that are made at Noma. And that is not something for the average home cook. The method of fermentation that is used in Noma requires a lot of know-how, but especially special ingredients and equipment. Even the humidity is measured before you get started. The results of all those special fermentation techniques are fantastic to see, but copying at home is not an option. 'Noma's handbook for fermentation' is a standard work for people who are serious about fermentation and an interesting reading and reading book for the curious hobby cook. It contains photos and step-by-step directions. With register.

Cover: Hardback / Dimensions: 26.2 x 19.5 x 4.4 / Pages: 456 / Language: Dutch / Original language: English / Publisher: Karakter Uitgevers B.V. / Publication: 19/09/2019


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