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Learn How to Ferment From the Experts at Noma

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Learn How to Ferment From the Experts at Noma

If you've ever dreamt about finessing your fermentation skills try equipping yourself with the brand new cooking book from one of the world'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-owner Rene Redzepi along 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.

 

 
 
 
 
 
 
 
 
 
 
 
 
 

Just a small selection of the hundreds and hundreds of products that have been created in the lifetime of noma’s fermentation lab. Many of these products have never seen the menu, which speaks more to fermentation’s incredibly plasticity and variability as a culinary tool. When you fall into it, it quickly becomes clear how multifarious and recombinatorial it is. We have well over 50 recipes for ferments we’ve produced at noma in the upcoming book, but drop hints enough to tease readers down a road towards hundreds more. Simply by teaching principles, and importantly, possibility. Traditionally, the world of fermentation was vast and varied for reasons of cultural geography, though today we stand at a crossroads in its history as it experiences something more than a trend... it’s experiencing an understanding. In the past fermentation was different because it had to be; today it’s different because it can be.

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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 

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