The Noma Guide to Fermentation

A New York Times bestseller and one of the most acclaimed cookbooks of the decade, The Noma Guide to Fermentation is an indispensable resource for both home cooks and professional chefs. Written by René Redzepi—chef and co-owner of the world-renowned restaurant Noma—and fermentation expert David Zilber, this groundbreaking book offers unprecedented access to the techniques behind Noma’s iconic flavors.

At Noma, fermentation underpins nearly every dish, from vinegars and misos to garums and black garlic. Now, with over 500 step-by-step photos and illustrations, Redzepi and Zilber open the doors of Noma’s fermentation lab, sharing accessible recipes and methods to help readers craft their own fermented pantry at home.

Covering everything from kombucha and lacto-ferments to koji, shoyus, vinegars, and blackened fruits and vegetables, this comprehensive guide also includes more than 100 original recipes to use these ferments in transformative ways.

[Dimensions]
10" H x 8" W x 2" L

[Specifications]
Hardcover
Publisher: Artisan
ISBN: 9781579657185