Noma is chef Rene Redzepi’s world-famous restaurant in Copenhagen – four times it’s been named the world’s best restaurant. David Zilber is the chef who runs Noma’s fermentation lab – an important role, as every dish at Noma includes some form of fermentation. In this book they share their knowledge and techniques with the rest of us. It’s superbly produced, with over 500 step-by-step photographs and illustrations, and over 100 clear and detailed original recipes. It will take you far beyond the usual fermented foods. Momofuku founder David Chang calls it “the definitive guide to creating fermented foods”.
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