Deschutes Public Library

Foundations of flavor, the Noma guide to fermentation, René Redzepi and David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler

eng

illustrations

index present

non fiction

Foundations of flavor

René Redzepi and David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler

the Noma guide to fermentation

Describes how the chefs at the Copenhagen restaurant Noma make the fermented flavorings, based on fermentation traditions from throughout the world, that are basic to the foods they serve, and suggests possible uses for fermented foods

Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables

Noma guide to fermentation