The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables | Agenda Bookshop Skip to content
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A01=David Zilber
A01=Rene Redzepi
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Age Group_Uncategorized
Author_David Zilber
Author_Rene Redzepi
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Category1=Non-Fiction
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Category=WBB
COP=United States
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Language_English
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

4.55 (1,516 ratings by Goodreads)

English

By (author): David Zilber Rene Redzepi

The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the secret sauce behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.

New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

An indispensable manual for home cooks and pro chefs. -Wired

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 savoury 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 René 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. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.

With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health).

With The Noma Guide to Fermentation, it's about to be taken to a whole new level.

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Current price €35.51
Original price €36.99
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A01=David ZilberA01=Rene RedzepiAge Group_UncategorizedAuthor_David ZilberAuthor_Rene Redzepiautomatic-updateCategory1=Non-FictionCategory=WBACategory=WBBCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPrice_€20 to €50softlaunch
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Product Details
  • Weight: 1160g
  • Dimensions: 196 x 260mm
  • Publication Date: 16 Oct 2018
  • Publisher: Workman Publishing
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781579657185

About David ZilberRene Redzepi

René Redzepi is 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 of Time magazine (and been named one of Times 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; 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 of A Work in Progress. He lives with his wife Nadine Levy Redzepi and their three children. Find him on Instagram @reneredzepinoma and @nomacph.David Zilber is a chef and photographer who hails from Toronto Canada. He has cooked from coast to coast across North America most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.

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