The Noma Guide To Fermentation

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 flavour profiles.

Now Rene 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. 

Product details

• Format Hardback | 440 pages
• Dimensions 191 x 254 x 40.64mm | 1,179.34g
• Publication date 16 Oct 2018
• Publisher Artisan
• Imprint Artisan Division of Workman Publishing
• Publication City/Country New York, United States
• Language English
• Illustrations note 750 full-colour photographs; 750 full-colour photographs
• ISBN10 1579657184
• ISBN13 9781579657185