{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-foundations-of-flavor-hardcover","title":"The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) Hardcover –","description":"\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Bestseller\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eNamed one of the Best Cookbooks of the Year by the \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWired\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow 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, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan\u003e 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003c\/p\u003e","brand":"books","offers":[{"title":"Default Title","offer_id":42311491682366,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0448\/0318\/files\/IMG-1791.jpg?v=1765923409","url":"https:\/\/www.howlgoods.com\/products\/the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-foundations-of-flavor-hardcover","provider":"Howl Goods","version":"1.0","type":"link"}