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imyra's review against another edition
5.0
Primeiramente, livro ótimo!
Ele não trata de fermentação de uma maneira tão geral e enciclopédica como o "Arte da Fermentação" do Katz, mas é um livro fantástico. Nele, mostra basicamente as fermentações com que eles trabalham no restaurante Noma.
Uma coisa a mais também é o fato de junto com a receita em si, temos uma boa explicação de como o fermentado funciona, como mantê-lo (e até mesmo quais os tipos de equipamentos e como fazer alguns deles) e sugestões de usar em outras receitas (adorei várias das idéias).
Claro que é um pouco inviável fazer em casa coisas como misso ou shoyo (infelizmente). Mas todos os fermentados vegetais e os Kombuchas são totalmente praticáveis e ficam deliciosos.
Ele não trata de fermentação de uma maneira tão geral e enciclopédica como o "Arte da Fermentação" do Katz, mas é um livro fantástico. Nele, mostra basicamente as fermentações com que eles trabalham no restaurante Noma.
Uma coisa a mais também é o fato de junto com a receita em si, temos uma boa explicação de como o fermentado funciona, como mantê-lo (e até mesmo quais os tipos de equipamentos e como fazer alguns deles) e sugestões de usar em outras receitas (adorei várias das idéias).
Claro que é um pouco inviável fazer em casa coisas como misso ou shoyo (infelizmente). Mas todos os fermentados vegetais e os Kombuchas são totalmente praticáveis e ficam deliciosos.
raoulherbert's review against another edition
informative
inspiring
lighthearted
reflective
medium-paced
3.5
zachyypooo's review against another edition
3.0
This book has a pretty weird energy about it. It does a really good job explaining the concepts behind fermentation and is organized in such a way that the concepts build on each other naturally. I really commend the authors for introducing these methods to the home cook. But then it goes to recipes themselves and so many feel unapproachable. I can't tell if it's a difference in ingredient availability between Denmark and the US but no, the average US-based home cook won't be simply searing a wing of skate. I could totally see having one or two more advanced/off-the-wall recipes per section to get the creative juices flowing but the majority are weirder/more difficult.
TL;DR: read the book for the methodology but you can probably skip the application.
TL;DR: read the book for the methodology but you can probably skip the application.
dbstandsfor's review against another edition
5.0
I did not read every word of every recipe, but the overall concepts and explanations were excellent
kaimetcalfe's review against another edition
5.0
I really enjoyed this book! While I agree that I probably won't make most of the things in here, I thought the theory, chemistry and process were helpful and inspiring. I started making kombucha after reading that section and it reinvigorated my interest in lacto fermentation and dehydration. I loved the uses for each recipe being listed after the recipe, gave me ideas on how flavors work together and what these foods I've never tried might taste like.
You have to remember that this book is recipes for food from a fancy ass restaurant. It's not really meant to be your daily cookbook (unless you've got the time and energy!). I'm considering purchasing this book because it really have some cool unique ideas.
I've read Katz's book as well and find their attitudes towards fermentation to be complimentary. Katz gave me a little more of the "just do it!" feeling but Noma gave me more of "here's what you should do now that you've done it" creativity. I believe the books compliment each other well.
You have to remember that this book is recipes for food from a fancy ass restaurant. It's not really meant to be your daily cookbook (unless you've got the time and energy!). I'm considering purchasing this book because it really have some cool unique ideas.
I've read Katz's book as well and find their attitudes towards fermentation to be complimentary. Katz gave me a little more of the "just do it!" feeling but Noma gave me more of "here's what you should do now that you've done it" creativity. I believe the books compliment each other well.