The Noma Guide to Fermentation
If you’re a fan of broader chow horizons, this book is for you. Written by René Redzepi and Davil Zilber, the lauded-world-over chefs behind the Noma restaurant in Denmark, it contains a healthy portion of hard-won knowledge about how to ferment food and add mind-bending flavor to your dishes. It’s all made vivid with more than 500 step-by-step photographs and illustration, and includes 100 recipes designed to highlight at least one poppingly delicious fermented food that you can make at home. If you’ve dabbled with fermentation this book is an eye-opening next step – and if you haven’t, it’s a head-first dive worth taking.
- Best-selling cookbook written by the chefs behind, Noma, rated four times as the best restaurant in the world
- Contains 100 original recipes covering sauerkraut and kimchi to kombucha and lacto-ferments
- 500 step-by-step photographs and illustrations
- Written by René Redzepi, chef and co-owner of Noma, and David Zilber, the chef behind the restaurants renowned fermentation lab
- New York Times Bestseller, named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and some more
- Hardcover; 456 pages