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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... Read more
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.
The Noma Guide to Fermentation (Foundations of Flavor) Hardback edition by Rene Redzepi
Rene Redzepi is the chef and co-owner of noma in Copenhagen, four times recognised as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time's 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.
David Zilberis a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.
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