Spare a thought for fermentation. Without it, we wouldn’t have soy sauce, beer, cheese, wine, chocolate, sake, miso, yogurt, fish sauce, kimchi, vinegar and many other foods and drinks we take
for granted.
René Redzepi and David Zilber have thought long and hard about fermentation, as indicated by their new cookbook, The Noma Guide to Fermentation. Foodies will know of Redzepi as the chef-owner of Noma, in Copenhagen, Denmark; Zilber, a Canadian, is in charge of the restaurant...
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