NOMA enzyme guide

In the Noma - a cult Copenhagen restaurant, marked by two Michelinsky stars and four times recognized the best in the world, each dish includes a particular form of fermentation, whether it is bright notes of vinegar, a deep piquancy of Miso, an electrizing drop of Harum or the intense sweetness of black garlic. Fermentation (fermentation, pickling) is perhaps the most fashionable and useful trend in modern cooking, this is the basis that is behind the unique tastes of the NOMA kitchen. The chef and co-owner of NOMA RENA REDZIP and the head of the famous enzymatic laboratory of the restaurant David Zilber first reveal their secrets and are divided by the methods of preparing the very fermented products that NOMA is famous for. This leadership will incredibly expand your culinary horizons, because fermentation is far from sauer cabbage: Kodzi, Combuche, Soya, Miso, Lacto -Fermented products, various types of vinegar, fish and meat, and even black fruits and vegetables are waiting for you. No less important, Rezepy and Zilber, using more than 100 original recipes, show how to use these amazing ingredients in specific dishes - and thereby transform your cooking. The book has more than 500 color step -by -step photos and illustrations, and all recipes are carefully tested in the NOMA laboratory.
“Enzymation knows no boundaries. In Denmark, she is the same part of the culinary tradition as in Italy, in Japan or in China. There is no kimchi without fermentation, there is no soft bread on the sourdough, there is no parmesan, there is no wine, beer or strong alcohol, there is no pickling, no soy sauce. There is neither salt herring, no rye bread. There is no NOMA without fermentation. Our restaurant has always been associated in people with “wild” food and gathering, but in fact the cornerstone of NOMA is enzyme. ” (Rene Rezepy, David Zilber)