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New York Times BestsellerA New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —WiredAt 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.

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Lacto Fermented Blueberries // Noma Guide to Fermentation

Support my work on Patreon: We're taking a dive into The Noma Guide to Fermenation with Lacto Fermented Blueberries. - Noma Guide to Fermentation: There are a number of different bacteria, fungi that can be used to create a fermentation, but today will we be honing in on lactic acid ...

Fermenting at Noma: old techniques in modern cuisine... with David Zilber!

David Zilber is Noma's head of fermentation, and together with head chef René Redzepi has co-authored the best-selling The Noma Guide to Fermentation. Together Zilber and Redzepi have led the way in bringing ancient methods of food preservation into avantgarde cuisine. Noma is a three-Michelin-star restaurant run by chef René Redzepi in ...

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