Das Noma-Handbuch Fermentation

Fermentation has become the most important, exciting, and healthiest cooking trend. This fermentation manual from the research lab and kitchen of Noma is a foundational work that sets new standards. At Noma, the currently most influential restaurant in the world, every single dish contains something fermented: a zesty splash of vinegar, miso that provides a full, rounded flavor, an explosive drop of garum, or black fermented garlic with its intense sweetness. Fermentation is, as Noma chef René Redzepi says, the foundation of the restaurant's extraordinary flavor spectrum. Redzepi and David Zilber, who leads the Noma Fermentation Lab, grant us access to the techniques they have researched for years, which the Noma team uses to ferment a wide variety of foods. They aim to share their extensive knowledge and proven methods not only with professional chefs but also with other cooking enthusiasts. The Noma Fermentation Handbook features step-by-step recipes for kombucha and koji, vinegar and shoyu, miso and garum, black fermented and lacto-fermented fruits and vegetables, all carefully tested and clearly described with 500 photographs. Additionally, the book showcases over 100 recipes that demonstrate how to cook with fermented foods and enrich your own kitchen: with delicious flavors, surprising taste nuances, and, not least, with ingredients whose health benefits cannot be overstated.