If you've ever dreamt about finessing your fermentation skills try equipping yourself with the brand new cooking book from one of theworld's leading restaurants: "The Noma Guide to Fermentation."
That's right, fans of the culinary magic at Copenhagen's leading restaurant Noma, named the World's Best Restaurant four times, can now try their hand at recreating those defining flavours at home by learning how to use fermentation as a "culinary tool."
Chef and co-ownerRene Redzepialong with David Zilber from the restaurant's research lab divulge all their tips and secrets in this comprehensive guide putting a chef spin on a series of tried and tested techniques.
Instructing home cooks on how to make a huge range of fermented favourites from staples, like koji and kombuchas through to shoyus, misos, lacto-ferments, the duo also go one step beyond, showing how to put use those carefully bottled and fermented potions into 100 recipes.
The Noma Guide to Fermentation will be published on 16 October and forms the first in a three-part cookbook series, Foundations of Flavour.
The duo are also embarking on a forthcoming book tour in the US and Canada. Here are the dates to catch them:
US and Canada Book Tour
14 October – Toronto 7:00 p.m. at The Isabel Bader Theatre Presented in partnership with Indigo Books & Music
15 October – Seattle 6:30 p.m. at The SIFF Cinema Egyptian Presented in partnership with Book Larder
16 October – San Francisco 7:00 p.m. at JCCSF Presented in partnership with Omnivore Books
17 October – Los Angeles 8:00 p.m. at the Ann and Jerry Moss Theatre Presented in partnership with Barnes & Noble
19 October – Minneapolis 6:30 p.m. at the American Swedish Institute
20 October – Chicago 3:00 p.m. at Venue West Presented in partnership with Read It and Eat
22 October – New York 7:30 p.m. at the 92nd Street Y Presented in partnership with Kitchen Arts & Letters
23 October – Washington, DC 7:00 p.m. at Lisner Auditorium Presented in partnership with Politics & Prose
24 October – Philadelphia 7:30 p.m. at the Free Library of Philadelphia Presented in partnership with Joseph Fox Bookshop
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.