 | | 系統號碼 | 783905 | | 書刊名 | The Noma guide to fermentation : foundations of flavor / | | 主要著者 | Redzepi, René, author. | | 其他著者 | Zilber, David (Chef),;Sung, Evan, ;Troxler, Paula, | | 出版項 | New York, NY : Artisan, a division of Workman Publishing Co., Inc., [2018] | | 索書號 | TP371.44.R43 2018 | | ISBN | 9781579657185(hardcover) | | 標題 | Noma (Restaurant : Copenhagen, Denmark)
Noma (Restaurant : Copenhagen, Denmark.)
Noma (Restaurant : Copenhagen, Denmark)-fast-(OCoLC)fst01915818
Fermentation-Biotechnology.
Flavor.
Fermented foods. | | 叢書名 | Foundations of flavor | | | |
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| | 資料類型 | 狀態 | 應還日期 | 預約人數 | 館藏地 | 索書號 | 條碼號 | | 找書 | 圖書 | 在架上 | | 0 | 總館
西文圖書區  | TP371.44 .R43 2018 | W112726 |
| 內容簡介 | 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. A pictorial section on fermentation equipment is included. |
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