{"product_id":"the-noma-guide-to-fermentation","title":"The Noma Guide to Fermentation","description":"\u003cp\u003e\u003cspan\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAuthor(s): René Redzepi \u0026amp; David Zilber\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRelease date: October 2018\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFormat: Hardcover, 456 pages\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDimensions: \u003cmeta charset=\"utf-8\"\u003e7.8 x 1.75 x 10.3 inches\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e978-1579657185\u003c\/span\u003e\u003c\/p\u003e","brand":"LUCA","offers":[{"title":"Default Title","offer_id":67709517201623,"sku":"978-1579657185","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2502\/7836\/files\/thenomaguide2.png?v=1792527749","url":"https:\/\/universoluca.com\/products\/the-noma-guide-to-fermentation","provider":"LUCA","version":"1.0","type":"link"}