Explore the Art of Fermentation: Recreating the Magic of Noma Restaurant's In-House Processes at Home!
Cracking Open the Secrets of Fermentation with Noma!
Hey there, fellow food enthusiasts! Let's dive into our review of "The Noma Guide to Fermentation," a tantalizing journey into the captivating world of fermentation. This book isn't just a cookbook; it's a comprehensive guide that'll transform your culinary adventures and leave your taste buds begging for more!
Noma, the culinary powerhouse known for its trailblazing Nordic cuisine, has a special affection for fermentation. It's all about pushing boundaries, exploring new territories, and bringing unforgettable experiences to lucky diners.
Fermentation: Not Just For the Noma Elite
Join us as we delve into the practical applications of fermentation, inspired by the feats of René Redzepi and the Noma team. This guide covers:
- Fermentation 101: A deep dive into the science and art of fermentation, from the basics to advanced techniques.
- Lacto-fermentation of fruits and vegetables: Fruit and veggie ferments that are out of this world – think mushrooms, asparagus, blueberries, plums, and more!
- Kombucha: Lemon verbena, apple, rose, maple, coffee… even booze-flavored kombuchas are covered!
- Vinegars: From classic to avant-garde – plum vinegar, celery vinegar, squash vinegar, and whiskey vinegar will have your cocktail game on fire!
- Kojis: Barley koji is a must, but don't miss the shio koki recipe for brining meat or fish.
- Misos and peasos: From hazelnut miso to the genuine mistake-turned-masterpiece yellow pea miso, Noma's got you covered.
- Shoyu: Mushrooms are the stars here, yum!
- Garum or liquanmen: You know Nuoc Mam, Vietnam's famous fermented anchovy sauce? You can make garums with beef, bee pollen, sautéed grasshoppers... and so much more!
Ready to Dive Headfirst into Fermentation?
Pick up "The Noma Guide to Fermentation" today! With drool-worthy recipes, mouthwatering sub-recipes, and a gastronomic adventure that'll take you places classic chefs have never dared to tread – your taste buds will thank you!
Hungry Yet?
Just wait until you get a taste of the extraordinary recipes this book has to offer. Check out:
- A pancake syrup made from lemon verbena kombucha
- A gin and rose cocktail made from rose kombucha
- A shrimp stir-fry made with butternut squash vinegar and shrimp garum
- Koji-infused oil that can be used to coat fish and poultry
- Shoyu buttermilk fried chicken
- A mole sauce from roasted koji
In short, "The Noma Guide to Fermentation" isn't just about the end result; it's about the journey. With fermentation as your guide, you'll discover a world of flavors that will leave you craving more.
So, what are you waiting for? Brace yourself for a culinary revolution and get ready to explore the exotic realm of fermentation!
The Fermentation Revolution team rates this book:
- Jean-Luc 4/5 JARS
- Véronique 4.5/5 JARS
- Norm 8/5 JARS
Craving More Fermentation Knowledge?
Discover our other fermentation-focused books and equipment!
Time to Get Cooking!
- The 4 Best Books to Kickstart Your Fermentation Journey
- Buy Fermentation Equipment
Want to start a fermentation revolution in your kitchen? Share your fermentation creations with us on our Facebook page and/or Instagram using #FermentationRevolution. Happy fermenting!
- Embrace sustainable living and healthy cooking by venturing into the world of global cuisines with fermentation techniques, as shown in books like "The Noma Guide to Fermentation."
- For those looking to elevate their food-and-drink and lifestyle choices, delve into the art of Lacto-fermentation of fruits and vegetables, kombucha brewing, and miso making, just a few of the many fermentation methods explored in this guide.
- Transform your home-and-garden life into a gastronomic adventure by experimenting with diverse fermentation recipes, from a gin and rose cocktail made with rose kombucha to shoyu buttermilk fried chicken, as found in books like "The Noma Guide to Fermentation."
