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Finally, the secret sauce of Noma is revealed—the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers 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. 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 The Noma Guide to Building Flavour. Most 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. 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.
René Redzepi 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 New York Times to Wired and profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner, and The Noma Guide to Fermentation was a New York Times 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.
Chapter 1: Pickles and Preserves Vinegars and Vinegar Pickles Pine Vinegar Oregano and Lemon Thyme Vinegar Fines Herbes Vinegar Pickled Wild Beach Roses Pickled Elderflower Pickled Black Currant Shoots Preserved Pickled Chantarelles Pickled Chiles Pickled Fennel Salted and Brined Preserves Salted Ramson Capers Sloeberry Capers Black Currant Capers Pinecone Olives Brined Noble Fir Cones Brined Unripe Grapes Brined Japanese Quince Brined Green Gooseberries Chapter 2: Dried Ingredients, Salts, Spice Mixes Dried Ingredients Dried Vegetables Dried Flowers and Herbs Semi-Dried Fruit Blended Salts Pine Salt Elderflower Salt Yuzu Salt Rose Salt Reduced Salts Noble Fir Salt Saffron Kelp Salt Cold-Infused Kelp Salt Roasted Kelp Salt Spice Mixes Danish Curry Powder Marigold Spice Mix Mustard Seed Spice Mix Roseroot Spice Mix Reindeer Penis Spice Mix Berry Spice Mix Woodruff and Japanese Quince Za’atar Chapter 3: Oils and Butters Pressed Oils Hazelnut Oil Linseed Oil Mustard Seed Oil Walnut Oil Sunflower Seed and Beef Garum Oil Macerated Oils Horseradish Oil Rhubarb Root Oil Cep Oil Mirabelle Blossom Oil Pheasant-Spice Oil Fresh Barley Koji Oil Roasted Kelp Oil Blended Oils Rose Geranium Oil Douglas Fir Oil Lemon Verbena Oil Elderflower Oil Parsley Oil Black Currant Leaf Oil Rose Oil Pounded Oils Spruce Wood Oil Douglas Fir Wood Oil Black Currant Wood Oil Butters Smoked Butter Brown Butter Fresh Barley Koji Butter Japanese Quince Butter Chapter 4: Broths and Other Liquids Broths Cold-Infused Dashi Roasted Kelp Dashi Pine Dashi Yeast Broth Maitake Broth Mushroom Kelp Broth Shrimp Stock Smoked Fish Broth Clarified Crab Broth Ice-Clarified Mussel Broth Other Liquids Pressing Through a Superbag Pressing with a Wine Press Freezing Before Pressing Slow Machine Juicing (Masticating) Fast Machine Juicing (Centrifugal Juicing) Clarifying by Boiling Ice-Clarifying Chapter 5: Reductions, Skins, Caramels, Fudges Reductions Cucumber Reduction Peaso Water Reduction Yeast Broth Reduction Dashi Reduction Beet Reduction Blueberry Reduction Skins Fresh Milk Skin (Nordic Milk Yuba) Caramelized Milk Skin Duck Skin Caramels Rabbit Caramel Mussel Caramel Bearamel Fudges Vegetable Fudge Linseed Fudge Elderflower Fudge Black Currant Wood Fudge Rose Fudge Morita Chile Fudge Scallop Fudge Chapter 6: Pastes Parsley Paste Parsley Puree Corn and Pumpkin Bushi Paste Ant and Morita Chile Paste Nordic Pesto Sunflower, Rhubarb, and Lingonberry Paste Pan-Roasted Strawberry Paste Chapter 7: Sauces Vinaigrettes Forest Vinaigrette Rose Vinaigrette Warm Mushroom Vinaigrette Green Sauces Parsley Kelp Sauce Ramson Sauce Grilled Green Asparagus Sauce Nasturtium Sauce Oyster Emulsion Egg-Based Sauces Cured Egg Yok Sauce Whisky Egg Yolk Sauce Rose Béarnaise Brown Butter Emulsion Butter Sauces Lacto-Koji Butter Sauce Koji Jasmine Sauce Smoked Tomato-Koji Sauce Rose and Yeast Sauce Roasted Kelp Butter Sauce Kelp Mushroom Truffle Sauce Cheese Sauce Grasshopper Walnut Mole Chapter 8: Sweet Flavours Syrups Elderflower Syrup Beeswax Syrup Lemon Thyme Syrup Quince Syrup Douglas Fir Syrup Ant Honey Fruit Leathers and Compotes White Currant Leather Strawberry Leather Lacto-Plum Leather Rosehip Leather Sea Buckthorn and Carrot Leather Aronia Kelp Rhubarb Compote Japanese Quince Compote Tree Sweets Candied Pinecones Candied Tree Sap Candied Magnolia Blossoms Pralines and Sweet Sauces Pumpkinseed Praline Berry Praline Pine Praline Poppyseed Praline Chestnut Praline Chocolate Sauce Chestnut Mochi
