The Noma Guide to Fermentation by René Redzepi & David Zilber

The Noma Guide to Fermentation by René Redzepi & David Zilber
The Noma Guide to Fermentation by René Redzepi & David Zilber (page detail)

The Noma Guide to Fermentation by René Redzepi & David Zilber

Regular price $40.00
/
  • Low stock - 5 items left
  • Inventory on the way
Shipping calculated at checkout.

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.

  • 456 pages
  • Hardcover

Need more Noma? Be sure to check out Noma 2.0 Vegetable Forest Ocean!

We do our best to get orders to you as quickly as possible! While, Heritage Seaweed can't guarantee actual delivery time, here's what to expect with a typical order's journey:

• 𝗣𝗮𝗰𝗸𝗶𝗻𝗴: Within 1-2 days after placing order, excluding days we're closed.
• 𝗨𝗦𝗣𝗦 𝗰𝗼𝗹𝗹𝗲𝗰𝘁𝗶𝗼𝗻: Within 0-1 day after packing is complete, excluding Sundays.
• 𝗨𝗦𝗣𝗦 𝗱𝗲𝗹𝗶𝘃𝗲𝗿𝘆: USPS is responsible for ensuring transit times based on rate purchased.

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

More from Cookbooks
The Heritage Seaweed Cookbooklet: A 15-Minute Guide to Cooking with Seaweed
$5.00
The Seaweed Cookbook: A Guide to Edible Seaweeds & How to Cook with Them · by Caroline Warwick-Evans & Tim van Berkel
The Seaweed Cookbook: A Guide to Edible Seaweeds and how to Cook with Them
$25.00
The Noma Guide to Fermentation by René Redzepi & David Zilber
The Noma Guide to Fermentation by René Redzepi & David Zilber (page detail)
The Noma Guide to Fermentation by René Redzepi & David Zilber
$40.00
Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack
$30.00
The New Portland, Maine, Chef's Table: Extraordinary Recipes from the Coast of Maine
$34.95
Standard Baking Co. Pastries
$29.95
Recently viewed