The Noma Guide to Fermentation

From what has been called "the World's Best Restaurant" comes the book The Noma Guide to Fermentation, written by Rene Redzepi and David Zilber. There are thousands of products of fermentation, from beer to cheese to kimchi to soy sauce.  This book is a comprehensive tour of the ferments that they use at Noma.  It is limited to seven types of fermentation: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum. It also covers "black" fruits and vegetables that Noma uses in their kitchen. Absent from the book are investigations of alcoholic fermentation and charcuterie, dairy, and bread. Each chapter covers one ferment. The hardbound New York Times Bestselling book is illustrated with full-color photographs and is 7.75" x 10" x 1.75". 

Located on the outskirts of Copenhagen, Noma is set to close its doors at the end of 2024.