《NOMA餐厅发酵指南》内容简介
在缔造餐饮界传奇的NOMA餐厅里，几乎每道菜品都与发酵相关。发酵是诺玛餐厅的美味基石。现在，餐厅联合创办人暨主厨与发酵实验室领头人将这些发酵技法悉数公开。在本书中，他们将带领你深刻各种发酵食物，包含：曲、康普茶、酱油、味噌、乳酸发酵物、醋、鱼露及黑化果蔬等，以及如何制作它们。此外，你将在100多道经过严格测试的食谱中了解如何凭借这些发酵物创作出惊人的美味。
作者简介
勒内·雷泽皮，丹麦NOMA餐厅主厨、联合创办人。NOMA曾四度登上世界50家最佳餐厅榜首。雷泽皮曾两度登上《时代》杂志的封面，并获选该杂志全球100位最有影响力的人物之一。他的首部作品《NOMA：北欧美食的时空》获得得国际烹饪专业协会奖及詹姆斯·比尔德奖。大卫·齐尔柏，来自加拿大多伦多，既是厨师，也是摄影师。他曾在北美各地从事烹饪工作，加入NOMA之前，他在加拿大顶级餐厅霍克斯沃斯（Hawksworth）餐厅担任副主厨。2014年，他加入NOMA团队，自2016年起担任其发酵实验室主任。他喜欢牙买加馅饼和量子物理学。
A brief introduction to the NOMA Restaurant Fermentation Guide
At NOMA, a restaurant that has become a legend in the dining world, almost every dish involves fermentation. Fermentation is the cornerstone of Noma's cuisine. Now, the restaurant's co-founder and chef and the head of the fermentation lab have made these fermentation techniques public. In this book, they will take you through various fermented foods, including koji, kombucha, soy sauce, miso, lactic acid fermentation, vinegar, fish sauce and blackened fruits and vegetables, and how to make them. Plus, you'll learn how to create amazing flavors with these ferments in more than 100 rigorously tested recipes.
About the author
Rene Rezepi is chef and co-founder of NOMA Restaurant in Denmark. NOMA has topped the World's 50 Best Restaurants list four times. Rezepi has appeared on the cover of Time magazine twice and was named one of the magazine's 100 most influential people in the world. His first book, NOMA: The Space and Time of Nordic Cuisine, won the International Association of Culinary Professionals Award and the James Beard Award. David Zilber, from Toronto, Canada, is a chef and photographer. He has worked in cooking throughout North America and before joining NOMA, he was a sous chef at Hawksworth, one of Canada's top restaurants. In 2014, he joined the NOMA team and has been Director of its fermentation laboratory since 2016. He likes Jamaican pies and quantum physics.
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