The Noma Guide to Fermentation

Ten years of work with René Redzepi synthesized in a guide dedicated to culinary fermentation.

More than just a technique, it's a real flavor booster. Porcini mushroom water, beef garum, and scallop caramel will no longer hold any secrets for you.

• Unique know-how enhanced by René Redzepi, genius of culinary gastronomy, media personality and influencer.

• Techniques and recipes for chefs and amateurs alike.

• Richly illustrated step-by-step instructions, recipes written with precision and meticulously tested.

• A book that is both practical and aesthetic with clean, contemporary graphics.

Fermentation is timeless. It's for everyone. If you are
skeptic, keep in mind that there is nothing weird about it. Fermentation does
part of our daily lives: bread, cheese, wine, beer... all come from it.
This universal technique is an inexhaustible source for those who love to
Let yourself be surprised by new flavors.

René Redzepi, genius of contemporary gastronomy, has worked on many
years to develop new fermentation techniques. In
his Danish restaurant, Noma 2.0, he entrusted chef David Zilber with the
management of a laboratory dedicated to culinary fermentation. Misos, garums,
and kombuchas enhance every dish, from starter to dessert, and make you wobble
the taste buds of the guests dazzled by so much flavor and precision.

René Redzepi and David Zilber designed this guide to share their
knowledge and their techniques, to show everyone how
use these little-known game-changing ingredients. This book brings together
detailed recipes and offers a masterful introduction for all
cooks, both amateurs and professionals.