Penned by René Redzepi, chef and co-owner of Noma, and David Zilber, head of the restaurant’s fermentation program, The Noma Guide to Fermentation is a book as beautiful as it is informative. Fermenting is a vital part of the culinary world and continues to grow because of its health benefits and complex flavors. Using more than 500 step-by-step recipes and illustrations, the pair give readers exclusive insight into Noma’s famed kitchen, their fermentation practices and the end products—and, with a bit of practice (plus access to great ingredients), anyone can follow along and ferment, too.
The Noma Guide to Fermentation
$26
