The world's most influential chef redefines the possibilities of a restaurant cookbook by
sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma the
world's leading restaurant and one of the most important food topics today-and offering
revolutionary knowledge and original recipes for home cooks and professional chefs alike. 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 savoury miso an electrifying drop of garum or the sweet intensity of black garlic.
Fermentation is one of the foundations behind Noma's extraordinary flavour 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.
