Description
The Noma Guide to Building Flavour opens the pantry of Noma to examine the sauces, seasonings and flavour-building preparations that sit behind the restaurant's finished dishes.
Following The Noma Guide to Fermentation, René Redzepi and the Noma Test Kitchen turn their attention to more than 150 components developed through two decades of experimentation. Infused oils, vinaigrettes, sauces, broths, reductions, spice mixes, rubs, preserves and flavoured salts demonstrate how familiar ingredients can be transformed through concentration, extraction, smoking, drying, grinding and other techniques.
Many preparations are shown through step-by-step photography, alongside examples of how Noma uses them in composed dishes and practical suggestions for adapting them to other kitchens.
Rather than a conventional recipe book of finished plates, this is a reference on the building blocks of flavour, particularly useful for chefs and ambitious home cooks interested in developing more complex, deliberate seasoning and their own culinary vocabulary.
Inside the Book
Book Details
About Noma