{"product_id":"the-noma-guide-to-building-flavour","title":"The Noma Guide To Building Flavour (Hardcover)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eFinally, the secret sauce of Noma is revealed—the\nlong-anticipated follow-up to the bestselling \u003ci\u003eThe Noma Guide to\nFermentation \u003c\/i\u003eoffers more than 150 recipes for infused oils,\nvinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting\ncondiments that professional and home cooks can now make and use to elevate\nevery part of their cooking.\u003c\/b\u003e\u003cbr\u003e\n\u003cbr\u003e\nNothing tastes like the food at Noma. Nothing is as delicious, as surprising,\nas unique. A big part of the reason why is found in the Noma pantry, the\nseasonings, condiments, sauces, and other flavor compounds developed over two\ndecades by René Redzepi and the Noma test kitchen. And now 150 of these\ncomponents that define the inimitable taste of Noma—including roasted kelp\nsalt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc—are\nshared in \u003ci\u003eThe Noma Guide to Building Flavour. \u003c\/i\u003eMost of the\nrecipes are illustrated with step-by-step photo sequences detailing the\ntechniques needed to transform surprisingly familiar ingredients into elements\nof Noma’s distinctive cuisine. Noma uses these recipes to create elevated\npreparations for the restaurant (a selection of gorgeous plated-dish photos are\nincluded), but readers—whether professionals or avid home cooks—will find\nplenty of inspiration for their own kitchens, aided by do-able suggestions from\nNoma chefs.\u003cbr\u003e\n \u003cbr\u003e\nIn conversational essays and anecdotes woven throughout the book, Redzepi\nshares how staff members from around the globe have influenced Noma’s flavor\npalette, and how Noma chefs take pristine seasonal ingredients and blend,\ngrind, dry, smoke, macerate, reduce and otherwise elicit the most potent and\ndesirable flavors that make up the sensory language of Noma. Between the\nnarrative portions and the meticulous recipes, chefs and home cooks alike will\ndiscover new dimensions of flavor and expand their ideas of what food can be.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\n\n\n\n\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in\nCopenhagen, five times recognized as the world’s best restaurant. In 2021, Noma\nwas awarded its third Michelin Star. Redzepi has been featured in publications\nfrom the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e and profiled\nin two feature-length documentaries and countless national and international\nmedia outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e,\nwas an IACP and James Beard Award winner, and \u003ci\u003eThe Noma Guide to\nFermentation \u003c\/i\u003ewas a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. He\nlives in Copenhagen with his wife, Nadine Levy Redzepi, their three children,\nand their dog, Ponzu. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"TIMES DISTRIBUTION PTE LTD","offers":[{"title":"Default Title","offer_id":45068307333327,"sku":"9781579657192","price":78.48,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5662\/3823\/files\/download_45ec39c4-0b7c-4e64-aa15-33c267349008.jpg?v=1779087567","url":"https:\/\/popular.com.sg\/products\/the-noma-guide-to-building-flavour","provider":"Popular Book Company Pte Ltd","version":"1.0","type":"link"}