{"id":29635,"date":"2024-03-07T16:52:59","date_gmt":"2024-03-07T15:52:59","guid":{"rendered":"https:\/\/selectedd.hr\/?post_type=product&#038;p=29635"},"modified":"2024-03-07T16:58:36","modified_gmt":"2024-03-07T15:58:36","slug":"the-noma-guide-to-fermentation","status":"publish","type":"product","link":"https:\/\/selectedd.hr\/en\/product\/the-noma-guide-to-fermentation\/","title":{"rendered":"The Noma Guide to Fermentation"},"content":{"rendered":"<p>At Noma \u2013 four times named the world\u2019s best restaurant \u2013 every dish includes some form of fermentation, whether it\u2019s 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\u2019s extraordinary flavour profiles.<br \/>\nNow Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant\u2019s acclaimed fermentation lab, share never-before-revealed techniques to creating noma\u2019s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.<\/p>\n<p>With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation 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 \u2013 perhaps even more important \u2013 it shows how to use these game-changing pantry ingredients in 100 original recipes.<br \/>\nFermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it\u2019s about to be taken to a whole new level.<\/p>\n<p>Weight 1.2 kg<br \/>\nDimensions 25.4 x 4.0 x 19.0 CM<br \/>\nCover Hardcover<br \/>\nPages 440<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.<\/p>\n","protected":false},"featured_media":29634,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[1107],"product_tag":[],"class_list":["post-29635","product","type-product","status-publish","has-post-thumbnail","product_brand-new-mags-en","product_cat-cookbooks","first","outofstock","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/product\/29635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/comments?post=29635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/media\/29634"}],"wp:attachment":[{"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/media?parent=29635"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/product_cat?post=29635"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/selectedd.hr\/en\/wp-json\/wp\/v2\/product_tag?post=29635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}