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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 flavour 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it s about to be taken to a whole new level.
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