{"product_id":"the-noma-guide-to-fermentation","title":"The NOMA Guide to Fermentation","description":"\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eBestseller\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNamed one of the Best Cookbooks of the Year by the \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and more\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“An indispensable manual for home cooks and pro chefs.” —\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWired\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.\u003cbr\u003e\u003cbr\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.\u003cbr\u003e\u003cbr\u003eFermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Noma Guide to Fermentation\u003c\/span\u003e\u003cspan\u003e, it’s about to be taken to a whole new level.\u003c\/span\u003e\u003c\/p\u003e","brand":"Saffron + Salt","offers":[{"title":"Default Title","offer_id":44737385136188,"sku":null,"price":57.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/0119\/3276\/files\/NOMAGuidetoFermentation.jpg?v=1777578964","url":"https:\/\/saffronandsalt.ca\/products\/the-noma-guide-to-fermentation","provider":"Saffron + Salt","version":"1.0","type":"link"}