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[文閲原版]諾瑪發酵指南 英文原版 The Noma Guide to Fermentation René Redzep


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    • ISBN編號: 9781579657185
    • 作者: René Redzepi, David Zilber
    • 出版時間: 2018年10月16日
    • 頁數: 456
    • 正文語種: 英文
    • 紙質: 輕型紙
    • 開本: 16開
    • 出版社名稱: Artisan Publishers
    • 裝幀類型: 精裝
    • 進口書分類: 生活
    • 語言: 英文

    The Noma Guide to Fermentation

    Hardcover: 456頁

    出版社: Artisan; 1st Edition (2018年10月16日)

    語種: English

    ISBN-10: 1579657184

    ISBN-13: 978-1579657185

    產品尺寸及重量: 19.7 x 4.4 x 26 cm


    New York Times Bestseller

    Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

    Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

    “An indispensable manual for home cooks and pro chefs.” —Wired

    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.

    Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.


    “A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt.”—The New York Times

    “An indispensable manual for home cooks and pro chefs.”—Wired

    “[A] window into the magic . . . of what is arguably the most famous restaurant in the world.”—Food & Wine

    “The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It’s also one of the most illuminating. I’m someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways.”—The New York Times Book Review

    “This book on fermentation is the master class.”—Eater, The Best Cookbooks of Fall 2018


    René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

    David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.