The Noma Guide to Fermentation

The Noma Guide to Fermentation

Rene Redzepi and David Zilber

Regular price $40

At Noma (named one of the world's best restaurant four times!), every dish includes some form of fermentation, and in The Noma Guide to Fermentation, chefs Rene Redzepi and David Zilber share their never-before-revealed techniques to creating Noma's extensive pantry of ferments. Easily translatable for the home cook with 500 step-by-step photographs and illustrations for making koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments and black fruits and vegetables. 

New York Times bestseller and named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Fransisco Chronicle and more.

By Rene Redzepi and David Zilber

456 pages / 7.8"x 9.8"