The Noma Guide to Fermentation

At Noma, every dish includes some form of fermentation, whether its a bright and refreshing vinegar, a deeply savory miso, an electrifying drop of garum, or a tart bite of pickled vegetable. In the first of a new series of books that will share the philosophies and techniques behind the restaurant four times recognized as the worlds best, Rene Redzepi, founder and head chef, and David Zilber, director of Nomas fermentation lab, will show readers how to build their own pantry of ferments, including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-fermented vegetables, and black fruits. The Noma Foundations of Flavour: Fermentation includes approachable instructions and supporting photographs that will demonstrate the steps to re-create each of Nomas innovative flavors at home, as well as thoughtful suggestions for how cooks can use these new ingredients that will elevate their everyday cooking to a whole new level.