{"product_id":"the-noma-guide-to-building-flavour-including-recipes-and-techniques-for-sauces-butters-broths-reductions-preserves-vinaigrettes-flavoured-salts-9781579657192","title":"The Noma Guide to Building Flavour: Including Recipes and Techniques for Sauces, Butters, Broths, Reductions, Preserves, Vinaigrettes, Flavoured Salts","description":"\u003cb\u003eFinally, the secret sauce of Noma is revealed--the long-anticipated follow-up to the bestselling \u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003eoffers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma--including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc--are shared in \u003ci\u003eThe Noma Guide to Building Flavour. \u003c\/i\u003eMost of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers--whether professionals or avid home cooks--will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. \u003cp\u003e\u003c\/p\u003e In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e René Redzepi,Noma Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/21\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 504\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 7.80w x 1.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579657192\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/06\/2026\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e and profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner, and \u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003ewas a \u003ci\u003eNew York Times\u003c\/i\u003e bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ren\u0026#195;\u0026#169; Redzepi \/ Hardcover \/ English","offer_id":47876615340189,"sku":"9781579657192","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_d2b9214c-68a6-4e00-b188-869ada18b088.jpg?v=1777383265","url":"https:\/\/booksdeli.com\/products\/the-noma-guide-to-building-flavour-including-recipes-and-techniques-for-sauces-butters-broths-reductions-preserves-vinaigrettes-flavoured-salts-9781579657192","provider":"booksdeli.com","version":"1.0","type":"link"}