‘The Noma Guide to Fermentation’ by Rene Redzepi and David Zilber, published by Artisan
If you’ve visited Noma or are simply inspired by the restaurant’s approach to serving up seasonal menus that rely heavily on fermented and foraged foods, then you’ll want to get your hands on The Noma Guide to Fermentation.
The tome, written by chef and co-owner of the three-Michelin star restaurant, René Redzepi, and head of fermentation at Noma, Daniel Zilber, is considered “an inspiration” by our writer in her review of the best fermentation cookbooks.
Offering a glimpse into the restaurant’s fermentation lab, “the authors write painstakingly about how they use lacto-fermentation, kombucha, vinegar, and koji to produce umami-rich foods to be used in lots of different ways”, noted our writer.
What’s more, their “imagination in the kitchen is made tangible”, showcasing everything “from black apples to rose and shrimp garum, to ‘peaso’, their signature miso made with peas instead of traditional soybeans”.
The result? A “cure for boredom in the kitchen” that “opens readers up to a whole new world of possibilities in fermentation”, praised our reviewer. It’s certainly one we’ll be adding to our collection, and not just because of Noma’s successes.