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Foundations of Flavor

by René Redzepi

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Under 100
First published
2018
Pages
722
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About this book

Fermentation becomes a foundation for cooking in this guide drawn from experiments at Noma. René Redzepi introduces the subject through discoveries made while preserving local ingredients for colder months. Chapters cover approaches including fermented fruits and vegetables, vinegar, koji and garum, connecting practical kitchen work with an investigation of how familiar foods acquire new flavors through controlled change.

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About the author

René Redzepi - BDeBooks
René Redzepi

René Redzepi shares the research culture of Copenhagen's Noma through cookbooks that translate restaurant techniques for home and professional kitchens. Foundations of Flavor is the series designation associated with The Noma Guide to Fermentation, the 2018 volume he wrote with David Zilber, then director of Noma's fermentation laboratory.

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Book facts

First published
2018
Reading time
About 6 hours
Pages
722
Language
English
Formats
PDF, EPUB, MOBI, Read online