René Redzepi – The Noma guide to fermentation


At Noma, every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, or the life-changing shock of a lacto-fermented gooseberry, as experienced by Noma’s chef and co-owner René Redzepi.

Now Redzepi and chef David ZIlber, who runs the restaurant’s fermentation lab, share techniques for making Noma’s extensive pantry of fermnts at home. And just as important, they show how to use these ingredients through more than 100 original recipes and over 500 color photographs.



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