The guide for the enzyme from Noma. Redzipi R., Zilber D.

In Noma, a cult Copenhagen restaurant, marked by two Michelinsky stars and four times recognized as the best in the world, each dish includes a particular form of enzyme, whether it is bright notes of vinegar, deep piquancy of Miso, electrizing drop of Haruma or intensive sweetness of black garlic. Fermentation (fermentation, pickling) is perhaps the most fashionable and useful trend in modern cooking; This is the basis that is behind the unique tastes of the Noma kitchen.

The chef and co-owner of Noma Rene Rezepy and the head of the famous enzymatic laboratory of the restaurant David Zilber first reveal their secrets and are divided by the methods of preparing the very enzyme products that are famous for Noma.

This leadership will incredibly expand your culinary horizons, because fermentation is far from sauerkraut: Kodzi, Combuchee, Syoyu, Miso, Lacto -Fermented Products, Different types of vinegar, fish and meat, and even black fruits are waiting for you And vegetables.

which is equally important, Redzepy and Zilber using more than 100 original recipes show how to use these amazing ingredients in specific dishes and thereby transform your cooking. The book has more than 500 color step -by -step photos and illustrations, and all recipes are carefully tested in the Noma laboratory.