Téléchargement PDF Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber
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Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber
Téléchargement PDF Foundations of Flavor: The Noma Guide to Fermentation : Including Step-By-Step Information on Making and Cooking with: Koji, Kombuchas, Shoyus, Misos, by David Zilber
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Détails sur le produit
Relié: 440 pages
Editeur : Artisan Division of Workman Publishing (8 octobre 2018)
Langue : Anglais
ISBN-10: 1579657184
ISBN-13: 978-1579657185
Dimensions du produit:
19,7 x 4,4 x 26 cm
Moyenne des commentaires client :
4.4 étoiles sur 5
3 commentaires client
Classement des meilleures ventes d'Amazon:
78.174 en Livres (Voir les 100 premiers en Livres)
Idees et techniques extraordinaire!
Le contenu du livre est excellent, le seul problème est de trouver les ingrédients pour la fermentation, car ils sont tous originaires du Japon
Pour un cadeau de Noël
I will write a fair review (hence the 3 stars, which I think is generous) despite my major disappointment. I follow the Nordic Food Lab, have watched countless videos about it, I've used it as inspiration and have read their scientific articles. I was therefore expecting more of this "cookbook." I make koji, miso, koji "aminos" etc. so I'd say I'm an intermediate koji hobbyist. I have a fermenter for my koji. However, this book did not give me any new information - there's no learning how to do your own experiments, there's just some ideas an inspiration, which you can easily find if you dig a little, or if you have enough creativity. On the other end of the spectrum, a lot of these are even too difficult for me - lots of recipe that require fermenting at a certain temperature for 10 weeks, using ingredients like bee pollen and fermenting it (what kind of home cook has this budget?!), so I can't help asking, who's the audience? It's neither a beginner book, for people getting into home miso and koji-making (The Book of Miso is still the book after all these years and is more comprehensive), nor is it for people who have dabbled looking for more. It gets a few stars because it's a pretty book, has nice pictures, and it's one of the first of its kind - at least starting perhaps a koji-making fad.
My copy of this book was bound poorly (the covers didn't sit flat), so I sent it back. But I couldn't bring myself to ask for a replacement. I would never make more than one or two things from this book, and neither will you. If you want an introduction to fermentation, Sandor Katz's books are just fine. This book is clearly for foodies, not for cooks -- the amount of special equipment you'd need and ingredients you'd have to mail order is absurd. Basic fermentation is not that hard, the web has plenty of info on recipes and techniques -- your experiments are extremely unlikely to poison you, and you'll come away with a lot more knowledge than you will from this foodie-bait.
As an experienced fermenter of many things, this book is valuable to me. I was hoping for ferments that dealt with fish, meat and dairy, but there are none in this book. I'd be excited to see how NOMA deals with those foods. There are innumerable interesting projects to be made from this book, both verbatim and as touchstones for your own ingredients and ideas. The biggest issue I have with it is that this is a book, essentially, of condiments. Virtually everything in here is to be used as either a side, a small element in a larger dish, or as a straight-up condiment. This is not necessarily bad, but remember that if you spend a year aging your own soy sauce, it is, well, just soy sauce. So if you're the sort of person who digs that sort of thing (as I am), you'll like it. If not, look elsewhere.
The Noma Guide to Fermentation doesn't just teach you "how" to ferment, it teaches you "why." And the biggest why is that the ferments in this book will make your food delicious. The book starts with very easy projects like lacto-fermentation (typical recipe: fruit, salt, jar, time) on through the complexities of making shoyu, the world's most popular fermented flavor. Yes, you can make your own soy sauce! More than that, this guide gives you the foundation (the "whys") that you can use as a jumping point to go beyond the recipes in the book to #fermentallthethings. Thank you, Rene and David, for sharing your knowledge.
This book has been written by the fellas from Noma, former world number 1 restaurant on the planet. Rene made clear early on in this book that fermentation plays a HUGE part in everything they do at the restaurant. Each recipe is tried and true, each recipe has been utilized at their restaurant. They explain how to use each recipe and give you ideas on different things you can do.Overall this is the best book on fermentation I have read, it is clear, easy to understand, it is expansive and just straight enjoyable to read. I cant wait to start trying some of the recipes!
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