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"The Noma Guide to Fermentation" by René Redzepi & David Zilber
The Noma Guide to Fermentation Book Cover 3D
Fermented Plums pages inside the Noma Guide to Fermentation
Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Lacto Fermented Cep Mushroom recipe inside the Noma Guide to Fermentation
Load image into Gallery viewer, "The Noma Guide to Fermentation" by René Redzepi & David Zilber
Load image into Gallery viewer, The Noma Guide to Fermentation Book Cover 3D
Load image into Gallery viewer, Fermented Plums pages inside the Noma Guide to Fermentation
Load image into Gallery viewer, Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Load image into Gallery viewer, Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Load image into Gallery viewer, Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Load image into Gallery viewer, Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Load image into Gallery viewer, Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Load image into Gallery viewer, Lacto Fermented Cep Mushroom recipe inside the Noma Guide to Fermentation

"The Noma Guide to Fermentation" by René Redzepi & David Zilber

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René Redzepi’s ten years of work are summarized in this guide to culinary fermentation and awarded the New York Times Best Cookbook of Fall 2018.

In "The Noma Guide to Fermentation," René Redzepi, chef and co-owner of Noma, and David Zilber, the chef in charge of his renowned fermentation lab, share unique techniques used to produce the restaurant's vast pantry of ferments.

Fermentation is one of the foundations behind Noma's extraordinary flavour profiles, rated four times the best restaurant in the world.

Every dish includes some form of fermentation, whether it's vibrant vinegar, savory miso, an electrifying drop of garum, or the smooth intensity of black garlic. Fermentation is more than a technique; it is a true flavour booster.

Unique know-how highlighted by René Redzepi, a genius of culinary gastronomy, a media and influential personality.

Techniques and recipes for chefs and amateurs alike. More than 100 accurately written and meticulously tested recipes, with richly illustrated steps.

Both practical and attractive, with a clean, contemporary design. "An indispensable manual for home cooks and professional chefs" - Wired

See our review of the book!

 

About the Authors

René Redzepi is the chef and co-owner of Noma in Copenhagen voted four times best restaurant in the world by the World's 50 Best Restaurants.

Named by the Time one of the 100 most influential people in the world, he was featured twice on the cover of the magazine, in New York Times and Wired publications, and appeared in two 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. He is also the author of "A Work in Progress".

David Zilber is a chef and photographer from Toronto, Canada. He cooked all over North America, including as a sous chef at Hawksworth Restaurant in Vancouver. He has been working at Noma since 2014 and is the director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics.

 

Specifications

  • Publisher: Artisan
  • Pages: 456
  • Released: October 16, 2018
  • Dimensions: 197 x 260mm, hardcover
  • ISBN: 978-2812319006
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