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The Noma Guide to Fermentation Book Cover
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
Product image 1The Noma Guide to Fermentation Book Cover
Product image 2The Noma Guide to Fermentation Book Cover 3D
Product image 3Fermented Plums pages inside the Noma Guide to Fermentation
Product image 4Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Product image 5Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Product image 6Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Product image 7Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Product image 8Lacto Fermented Plums recipe inside the Noma Guide to Fermentation
Product image 9Lacto Fermented Cep Mushroom recipe inside the Noma Guide to Fermentation

The Noma Guide to Fermentation - By René Redzepi & David Zilber

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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 more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

“An indispensable manual for home cooks and pro chefs.” —Wired

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.

Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

About the author

René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been 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. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children.

David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been 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. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics.

Specifications

  • Title: The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
  • Format: Hardcover
  • Dimensions: 456 pages, 19.7 x 4.4 x 26 cm
  • Published on: October 16, 2018
  • Published by: Artisan
  • Language: English
  • ISBN: 978-1579657185
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