The Noma Guide to Fermentation, by Ren Redzepi & David Zilber

Poised to become an essential tome in professional and home kitchens.
San Francisco Chronicle

A wildly practical and fascinating examination of one of the worlds oldest methods of food preservation.
Publishers Weekly, starred review

Without question, you need this book. Even if you already have a basic understanding about lacto-fermenting; fermenting kombucha, vinegar, and working with koji; and making your own vinegars, this volume is a treasure trove of inspiration. . . . Beyond the fermentations themselves, Redzepi and Zilber share clever ideas for using each ingredient, such as a blended fermented blueberry paste to smear on fresh corn [and] a coffee kombucha soaked into ladyfingers for tiramisu. . . . Indispensable.
Plate,The Best Fall 2018 Cookbooks

Ren Redzepiis the chef and co-owner of Noma in Copenhagen, four times recognized as the worlds best by the Worlds 50 Best Restaurants. Redzepi has twice appeared on the cover ofTimemagazine (and been named one ofTimes 100 Most Influential People in the World); been featured in publications from theNew York TimestoWired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book,Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner.He is also the author ofA Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children.

Artisan. October 16, 2018